Guest guest Posted November 4, 2007 Report Share Posted November 4, 2007 howdy all, I have a tupperware full of roasted, peeled and food processed eggplant that I want to spice to be a spread to go on wraps. Not baba ganoush, and I don't really know what I want. Something with a bit of kick to it, that would act as a mayo of sorts on a wrap with sprouts, peppers, cucumbers, carrots, lettuce, cheese, etc. Any ideas of what spices? I have enough I could try some small batches from suggestions. TIA, Amy ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2007 Report Share Posted November 4, 2007 Here is a recipe that PT sent in on the Feral Vegetarian group that I had saved and wanted to make. Maybe this will be something you would enjoy using your eggplant with. It sounds good. Judy I love these sandwiches and have shared the recipe before here, but for all the new folks here it is again. I like to mix this up the night before and store in individual serving containers, then I pack one and a pita pocket in my lunchbox the next day. At work I warm the filling in the microwave before stuffing it in the pita. The flavors blend so nicely and it tastes great. I also like to sprinkle in some crumbled feta cheese when I have it around. Shredded lettuce and crunchy veggies are a nice addition too. Enjoy! Eggplant Pockets 1 large eggplant, cubed 1 cup sweet red pepper, diced 2 celery ribs, diced 1 cup shredded carrots 1 cup chopped zucchini 1/2 cup chopped onion 1/4 cup olive oil 1 cup chopped tomatoes 2 Tbs red wine vinegar 1 Tbs lemon juice 1 garlic, minced 1 tsp salt-free seasoning blend 1/2 tsp salt-free lemon pepper seasoning 1/4 tsp dried basil 1/8 tsp cayenne pepper 4 whole pita breads, halved In a large skillet, place 1 inch of water and the eggplant; bring to a boil. Reduce heat; cover and cook for 2 to 3 minutes or until tender. Drain and set aside. In a skillet, saute the red pepper, celery, carrots, zucchini and onion in oil for 6 to 8 minutes until tender. Stir in tomatoes, vinegar, lemon juice, garlic, seasonings and reserved eggplant. Cook, uncovered, for 10 to 15 minutes. Spoon into pita halves. Yield: 8 servings. ~ PT ~ - akfral Sunday, November 04, 2007 4:26 PM need suggestions w/eggplant howdy all, I have a tupperware full of roasted, peeled and food processed eggplant that I want to spice to be a spread to go on wraps. Not baba ganoush, and I don't really know what I want. Something with a bit of kick to it, that would act as a mayo of sorts on a wrap with sprouts, peppers, cucumbers, carrots, lettuce, cheese, etc. Any ideas of what spices? I have enough I could try some small batches from suggestions. TIA, Amy ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2007 Report Share Posted November 4, 2007 blend it will all i oli and use as a vegan/vegetarian pizza topping.... , akfral wrote: > > howdy all, > I have a tupperware full of roasted, peeled and food processed eggplant that > I want to spice to be a spread to go on wraps. Not baba ganoush, and I don't > really know what I want. Something with a bit of kick to it, that would act > as a mayo of sorts on a wrap with sprouts, peppers, cucumbers, carrots, > lettuce, cheese, etc. Any ideas of what spices? I have enough I could try some > small batches from suggestions. TIA, Amy > > > > ************************************** See what's new at http://www.aol.com > > > Quote Link to comment Share on other sites More sharing options...
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