• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Pita Stuffed with Eggplant Salad and Feta Cheese

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 3 tb Olive oil
  • 2 md Eggplants; cut into 1/2"
  • -cubes
  • ; (about 1- 1/2 lbs)
  • 1 lg Onion; chopped
  • 2 Cloves garlic; minced
  • 2 c Seeded and chopped
  • -tomatoes; drained of liquid
  • 2 tb Tomato paste
  • 1/2 ts Dried oregano
  • 1/2 ts Dried thyme
  • 2 tb Balsamic or red wine vinegar
  • 2 tb Capers; rinsed and drained
  • 1/2 c Coarsely chopped toasted
  • -walnuts
  • 1 c Pitted and halved imported
  • -black olives
  • 1/4 c Chopped parsley
  • 4 oz Feta cheese; cut into small
  • -cubes
  • Salt and pepper
  • 8 6- inch pita breads
  • -(halved); lightly toasted

 Directions

In 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.

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