Pita Stuffed with Eggplant Salad & Feta Cheese
Yield
8 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 2 | medium |
eggplant
cubed |
*
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | cups |
tomatoes
seeded, chopped |
|
| 2 | tablespoons |
tomato paste
|
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 2 | tablespoons |
capers
rinsed and drained |
|
| ½ | cup |
walnuts
chopped, toasted |
|
| 1 | cup |
black olives
halved, pitted |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 4 | ounces |
feta cheese
cubed |
|
| 1 | x |
salt and black pepper
|
*
|
| 8 | each |
pita bread
halved |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 2 | medium |
eggplant
cubed |
*
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
tomatoes
seeded, chopped |
|
| 3E+1 | ml |
tomato paste
|
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
thyme
dried |
*
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 3E+1 | ml |
capers
rinsed and drained |
|
| 118 | ml |
walnuts
chopped, toasted |
|
| 237 | ml |
black olives
halved, pitted |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 115.6 | ml/g |
feta cheese
cubed |
|
| 1 | x |
salt and black pepper
|
*
|
| 8 | each |
pita bread
halved |
* |
Directions
In a large skillet, heat oil.
Sauté 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.
