Eggplant-And-Feta Pitas
Ingredients
- 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)
- 1/4 C. crumbled feta cheese with peppercorn
- (1 oz.) 1/4 C. chopped red onion
- 12 large 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 425F for 10 minutes. Turn eggplant over; cook, uncovered, 10 minutes. Let cool slightly. Fill each pita half with 2 eggplant slices, 1 tomato slice, 1/2 Tbs. of cheese, 1/2 Tbs. onion, and basil leaves.
Contributor: Cooking Light, June 1995, page 74
Yield: 4 servings
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