Pita stuffed with eggplant salad and feta cheese
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | mediums | Eggplants; cut into 1/2\" cubes |
| ; (about 1- 1/2 lbs) | ||
| 1 | large | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 2 | cups | Seeded and chopped tomatoes; drained of liquid |
| 2 | tablespoons | Tomato paste |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Dried thyme |
| 2 | tablespoons | Balsamic or red wine vinegar |
| 2 | tablespoons | Capers; rinsed and drained |
| ½ | cup | Coarsely chopped toasted walnuts |
| 1 | cup | Pitted and halved imported black olives |
| ¼ | cup | Chopped parsley |
| 4 | ounces | Feta cheese; cut into small cubes |
| Salt and pepper | ||
| 8 | 6- inch pita breads (halved); lightly toasted | |
Directions
In a large skillet, heat oil. Saute eggplants, onion and garlic til slightly softened, about 5 minutes. Add tomatoes, tomato paste, oregano, thyme and vinegar. Cook til bubbly and mixture thickens slightly, about 10 minutes.
Remove from heat and stir in capers, walnuts, olives and parsley. Let cool completely and gently toss with feta cheese. Add salt and pepper to taste.
Stuff each pita half with eggplant salad.
Recipe By : Jewish Holiday Feasts by L. Fiszer + J. Ferrary p. 23 Posted to JEWISH-FOOD digest V96 #038 Date: Wed, 25 Sep 1996 16:38:12 -0400 From: Linda Shapiro- Naples Florida <lss@...> NOTES : "Like a cornocopia, these pita halves spill over with the season's goodness...from herbed vegetables and briny olives to the irrestible pungency of feta cheese." Date: Wed, 25 Sep 1996 13:59:10 -0700 From: Mimi & JB Hiller <hiller@...> To: susan_c._charon@... (susan c.
charon) Cc: jewish-food@... Subject: REC: Fresh tomato soup Message-Id: <2⅕.32.19960925205910.009bbe9c@...> Content-Type: text/plain; charset="us-ascii"