Greek Meat Pockets Recipe
Ingredients
| Oil | 1⁄4 Cup (4 tbs) | |
| Onion | 1 , finely chopped | |
| Garlic | 1 Clove (5 gm), chopped | |
| Eggplant | 1 Small, peeled, cut into 1 inch cubes | |
| Tomato | 1 Large, chopped | |
| Tomato juice | 1 Cup (16 tbs) | |
| Crumbled oregano | 1⁄4 Teaspoon | |
| Thinly sliced leftover meat | 3 Cup (48 tbs) (Beef, Lamb Or Pork) | |
| Middle eastern pocket bread | 8 | |
| Finely crumbled feta cheese/Farmer cheese | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 3944 Calories from Fat 1607
% Daily Value*
Total Fat 180 g277.6%
Saturated Fat 51.7 g258.3%
Trans Fat 0 g
Cholesterol 668.3 mg222.8%
Sodium 4836.9 mg201.5%
Total Carbohydrates 325 g108.3%
Dietary Fiber 28.6 g114.4%
Sugars 32.4 g
Protein 247 g494.8%
Vitamin A 86.8% Vitamin C 145.1%
Calcium 123.2% Iron 106.4%
*Based on a 2000 Calorie diet
Directions
Add eggplant and tomato; stir over high heat until tomatoes are mushy.
Stir in tomato juice and oregano.
Add salt and pepper; cover.
Simmer 15 to 20 minutes, until eggplant is tender and mixture thick.
Add meat; stir over low heat until hot and bubbly.
Heat in 400 °F oven 5 minutes, if desired.
Cut 1/4 inch piece from top of each pocket; open.
Fill with hot mixture; sprinkle with crumbled cheese.
Chef
