Easy Eggplant Pita Recipes

EASY EGGPLANT PITA

Steps:

• Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.
• Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.

FETA, GARBANZO BEAN, AND EGGPLANT PITA SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.
• Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.

EGGPLANT RECIPES: BAKED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
• In a medium-sized shallow dish, whisk the eggs and almond milk.
• In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
• Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
• In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
• Remove from the oven and top with fresh basil.

QUICK EGGPLANT PARMESAN

Steps:

• In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
• Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
• While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
• Top eggplant with sauce and Parmesan cheese and serve.

EASY AUBERGINE SALAD

Steps:

• Dice the aubergine and sprinkle with salt, toss to combine.
• In a bowl combine the red onion rings with sumac and chili flakes, let it set until you finish cooking the aubergine.
• in a skillet over medium heat, add 3 Tbs olive oil and saute the aubergine until it gets the desired color.
• In a separate bowl combine arugula, parsley, green onions and tomato.
• Add the aubergine, then add the remaining olive oil and lime juice.
• Combine very well and check the salt.
• Cover and refrigerate for 2 hours at least.
• When you are ready to server top with pita chips and some more sumac for added tartness.
• Enjoy.