This recipe was “quick started” by roasting the eggplant as part of the Eggplant Casserole recipe. The idea is to plan three days of meals, use what you have in your pantry or refrigerator and avoid wasting ingredients whenever possible. You could also dress the sandwich with the vinaigrette recipe prepared for the Green Cabbage Slaw.
The package of pitas I purchased contained four pitas. As a side note I just wrote an alliteration. Anyway back to the thought. I will freeze the other three and in very short order use them in one of my snack recipes. I wrote today’s date on the package using a sharpie so I won’t forget when I purchased them! My goal is to avoid throwing away frostbitten ingredients.
|1||Pita, sliced in half to form two half moons|
|1/4 cup||Roasted eggplant|
|1/4 cup||Sliced cucumber|
|1/4 cup||Sliced cherry tomatoes|
|2 tablespoons||Feta cheese|
- This recipe makes two pita halves.
- Fill each pita with eggplant, cucumber, tomatoes and feta cheese.
- Sprinkle on some dressing and enjoy.