Greek Meat Pockets Recipe
Greek Meat Pockets has a Uplifting taste. The cheese and tomato juice gives the Greek Meat Pockets Uplifting taste. Must catch it
Summary
Ingredients
1/4 cup oil
1 onion, finely chopped
1 garlic clove, chopped
1 small eggplant, peeled, cut into 1-inch cubes
1 large tomato, chopped
1 cup tomato juice
1/4 teaspoon crumbled oregano
Salt and pepper to taste
3 cups thinly sliced leftover meat (beef, lamb,or pork)
8 Mid-East pocket breads
1/2 cup finely crumbled feta or farmer cheese
Directions
Heat oil in skillet; saute onion and garlic 5 minutes.
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.
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.
