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Pita Stuffed with Eggplant Salad & Feta Cheese

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Submitted by drbobin

YIELD

8 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

3 45
TABLESPOONS ML OLIVE OIL
2 2
MEDIUM MEDIUM EGGPLANT
cubed *
1 1
LARGE LARGE ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
minced
2 473
CUPS ML TOMATOES
seeded, chopped
2 3E+1
TABLESPOONS ML TOMATO PASTE
½ 2.5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML THYME
dried *
2 3E+1
TABLESPOONS ML BALSAMIC VINEGAR
2 3E+1
TABLESPOONS ML CAPERS
rinsed and drained
½ 118
CUP ML WALNUTS
chopped, toasted
1 237
CUP ML BLACK OLIVES
halved, pitted *
¼ 59
CUP ML PARSLEY LEAVES
chopped
4 115.6
OUNCES ML/G FETA CHEESE
cubed
8 8
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 141 74% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 169mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 13% Vitamin C 19%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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