Yield: 8 servings
Measure | Ingredient |
---|---|
¾ pounds | Ground turkey |
1 \N | Eggplant; cubed |
1 cup | Salsa |
1 \N | 6 oz can tomato paste |
¼ cup | Fresh parsley; chopped |
1 tablespoon | Chili powder |
1 teaspoon | Ground cumin |
1 teaspoon | Dried oregano |
1 \N | 10 oz pkg frozen corn; thawe |
4 \N | Pita rounds; halved and toas |
½ cup | Yogurt |
2 cups | Lettuce; shredded |
½ cup | Olives; sliced |
½ cup | Cheddar cheese; shredded |
Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about ¾ cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.