Recipe: Pita Stuffed With Eggplant Salad and Feta Cheese [edit]

No Image for Pita Stuffed With Eggplant Salad and Feta Cheese

Edited by: Helen Pitlick

Related Blogposts

Bloggers, have you written about Pita Stuffed With Eggplant Salad and Feta Cheese? Add a widget!

Comments

You need to sign in or sign up to leave a comment.

Tags: Bread, Cheese, Dairy, Greek, Mediterranean, Salad, Sandwich, Vegan

Yield: 8 servings

[edit] Ingredients

3	tablespoons olive oil
2	medium eggplants, cut into ½" cubes (about 1- ½ lbs)
1	large onion, chopped
2	cloves garlic, minced
2	cups tomatoes, seeded, chopped, and drained of liquid
2	tablespoons tomato paste
½	teaspoon dried oregano
½	teaspoon dried thyme
2	tablespoons balsamic or red wine vinegar
2	tablespoons capers, rinsed and drained
½	cup coarsely chopped toasted walnuts
1	cup kalamata olives, pitted and halved
¼	cup chopped parsley
4	ounces Feta cheese, cut into small cubes
	salt and pepper
8	6- inch pita breads, halved and lightly toasted

[edit] Preparation

Step 1	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 until bubbly and mixture thickens slightly, about 10 minutes.
Step 2	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.
Step 3	Stuff each pita half with eggplant salad.

[edit] Tools

Skillet

[edit] About Pita Stuffed With Eggplant Salad and Feta Cheese

Like a cornocopia, these pita halves spill over with the season's goodness... from herbed vegetables and briny olives to the irrestible pungency of feta cheese. Add tatziki sauce or dill-yogurt sauce if you like.