Eggplant-and-feta pitas
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
16 | Eggplant slices, (1/2-inch-thick) | |
Vegetable cooking spray | ||
4 | Pita bread rounds, (6-inch) cut in half | |
8 | Tomato slices, (1/2-inch-thick) | |
¼ | cup | Crumbled feta cheese with peppercorns, (1 ounce) |
¼ | cup | Chopped red onion |
12 | larges | Fresh basil leaves, thinly sliced |
Directions
Arrange eggplant in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Cover; bake at 425 degrees for 10 minutes. Turn eggplant over; cook, uncovered, 10 minutes. Let cool slightly.
Fill each pita half with 2 eggplant slices, 1 tomato slice, ½ tablespoon of cheese, ½ tablespoon onion, and basil leaves. Yield: 4 servings.
Per serving: 620 Calories; 6g Fat (7% calories from fat); 24g Protein; 135g Carbohydrate; 6mg Cholesterol; 466mg Sodium Recipe by: Cooking Light, June 1995, page 74 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.
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