Eggplant Pocket Recipe

[Guest guest]

This recipe is from PT at the Feral vegetarian group. I thought kids

might like it? Depending on the kid, my kid wouldn't, but maybe yours

would or perhaps it would be better for mom & dad.

 

Wednesday, September 12, 2007 10:14 AM

Eggplant Pockets ~ lunchbox idea!

 

This is what PT said about this recipe:

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.

[Guest guest]

This sounds good. My 4yr old often has us pick up an eggplant from the

store, and I tire of making eggplant pahm each time. LOL.

 

Missie

 

On Nov 5, 2007 8:28 AM, atmakk <atmak wrote:

 

> This recipe is from PT at the Feral vegetarian group. I thought kids

> might like it? Depending on the kid, my kid wouldn't, but maybe yours

> would or perhaps it would be better for mom & dad.

> <%40>

> Wednesday, September 12, 2007 10:14 AM

> Eggplant Pockets ~ lunchbox idea!

>

> This is what PT said about this recipe:

> 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.

>

>

>

 

 

 

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