Try this Pita Stuffed with Eggplant Salad and Feta Cheese recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, heat oil. Saute eggplants, onion and garlic til slightly softened, about 5 minutes. Add tomatoes, tomato paste, oregano, thyme and vinegar. Cook til bubbly and mixture thickens slightly, about 10 minutes. Remove from heat and stir in capers, walnuts, olives and parsley. Let cool completely and gently toss with feta cheese. Add salt and pepper to taste. Stuff each pita half with eggplant salad. Recipe By : Jewish Holiday Feasts by L. Fiszer + J. Ferrary p. 23 Posted to JEWISH-FOOD digest V96 #038 Date: Wed, 25 Sep 1996 16:38:12 -0400 From: Linda Shapiro- Naples Florida
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 33 | ||
Calories from Fat: 12 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 119.1mg | 4 % | |
Potassium 164.6mg | 4 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 3.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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