Eggplant And Feta Pitas Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Eggplant slices16 (1/2-Inch-Thick)
 Vegetable cooking spray1 Tablespoon
 6 inch pita bread rounds4 , cut in half
 Tomato slices8 (1/2 Inch Thick)
 Crumbled feta cheese with peppercorns1 Ounce (1/4 Cup Plus 2 Tablespoons)
 Chopped red onion1⁄4 Cup (4 tbs)
 Fresh basil leaves12 Large, thinly sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2074 Calories from Fat 269

% Daily Value*

Total Fat 31 g47.6%

Saturated Fat 8.2 g41.1%

Trans Fat 0 g

Cholesterol 25.2 mg

Sodium 1408.4 mg58.7%

Total Carbohydrates 435 g145.1%

Dietary Fiber 196.8 g787.4%

Sugars 139 g

Protein 79 g157.8%

Vitamin A 65.3% Vitamin C 238.7%

Calcium 84% Iron 93.6%

*Based on a 2000 Calorie diet

Directions

Arrange eggplant in a single layer in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Cover; bake at 425° for 10 minutes.
Turn eggplant; cook, uncovered, 10 minutes.
Let cool slightly.
Fill each pita half with 2 eggplant slices, 1 tomato slice, 1/2 tablespoon cheese, 1/2 tablespoon onion, and sliced basil leaves.
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