Pita Sandwich With Pan-grilled Eggplant Recipe Video
Ingredients
| Eggplant | 1 Large, sliced | |
| Salt | 1 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Pepper | To Taste | |
| Chives | To Taste | |
| Pita bread | 2 Medium, cut open | |
| Mushroom and tofu spread | 4 Tablespoon |
Nutrition Facts
Serving size
Calories 384 Calories from Fat 162
% Daily Value*
Total Fat 18 g28.1%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1380.2 mg57.5%
Total Carbohydrates 49 g16.2%
Dietary Fiber 9.1 g36.5%
Sugars 5.4 g
Protein 9 g17.7%
Vitamin A 1.7% Vitamin C 8.9%
Calcium 7.3% Iron 8.3%
*Based on a 2000 Calorie diet
Directions
1. Sprinkle some salt on both sides of the slices of eggplant and rub them with some olive oil.
2. Place them on a grill pan when hot. Make sure you grill both the sides till they turn a nice golden color. Season with some pepper and chives to taste.
3. Cut open the pita bread, dress it with some of the mushroom and tofu spread and fill in with the grilled egg plant.
Serving
4. Serve the pita sandwiches warm
Editors Review
You’ll love this sandwich! The eggplant gains a lot of taste as you cook, and becomes really chewy. In combination with the tofu and mushroom spread, they make the perfect vegetarian sandwich! Watch and learn from this video. Enjoy!Chef
