Pita Sandwiches With Eggplant Peppers Tomatoes And Cucumber Recipes

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ISRAELI EGGPLANT PITAS



Israeli Eggplant Pitas image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 Japanese eggplants, sliced into 1/2-inch-thick rounds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 large eggs
1/3 cup tahini
3 tablespoons fresh lemon juice (from 2 lemons)
2 plum tomatoes
2 Persian cucumbers
1 cup fresh parsley
4 pieces pita bread
3/4 cup hummus
3/4 cup sliced pickled banana peppers

Steps:

  • Preheat the oven to 450˚. Toss the eggplants in a large bowl with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Lay the eggplant slices in a single layer on a baking sheet. Roast until dark brown, flipping halfway through, 25 to 30 minutes.
  • Meanwhile, bring a small saucepan of water to a boil. Gently add the eggs and cook, adjusting the heat to maintain a gentle boil, 9 minutes. Remove with a slotted spoon to a bowl of ice water. Let stand until cool, about 5 minutes. Peel and slice the eggs.
  • Whisk the tahini, 1/3 cup warm water, 2 tablespoons lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Add 1 more tablespoon of water, if needed, to loosen.
  • Halve the tomatoes lengthwise, remove the seeds, chop and put in a medium bowl. Chop the cucumbers and parsley and add to the tomatoes along with the remaining 1 tablespoon each olive oil and lemon juice, 1/4 teaspoon salt and a few grinds of pepper; toss well.
  • Warm the pitas directly on the oven rack, about 1 minute. Spread the pitas with the hummus, then drizzle with some of the tahini sauce. Top with the eggplant and eggs; season with salt and pepper. Top with the tomato-cucumber salad, the remaining tahini sauce and the banana peppers.

Nutrition Facts : Calories 642, Fat 38 grams, SaturatedFat 7 grams, Cholesterol 187 milligrams, Sodium 1345 milligrams, Carbohydrate 55 grams, Fiber 7 grams, Protein 20 grams, Sugar 7 grams

PITA SANDWICHES WITH EGGPLANT, PEPPERS, TOMATOES AND CUCUMBER



Pita Sandwiches with Eggplant, Peppers, Tomatoes and Cucumber image

Provided by Jill Browning

Categories     Sandwich     Pepper     Tomato     Bake     Vegetarian     Kid-Friendly     Yogurt     Lunch     Mayonnaise     Basil     Cucumber     Eggplant     Healthy     Bon Appétit     Illinois     Small Plates

Yield Makes 6 servings

Number Of Ingredients 20

sauce
1 cup nonfat plain yogurt
1/2 cup light mayonnaise
1 7-ounce jar roasted red peppers, drained, chopped
1/3 cup packed fresh basil leaves, thinly sliced
1 large garlic clove, pressed
sandwiches
Nonstick vegetable oil spray
1/4 cup olive oil
1/4 cup balsamic vinegar or rice vinegar
1 1/2 tablespoons dried oregano
2 eggs
2 tablespoons water
Fresh breadcrumbs made from French bread
All purpose flour
1 medium eggplant (about 1 1/4 pounds), unpeeled, cut crosswise into 1/4-inch-thick slices
6 pita bread rounds
4 plum tomatoes, sliced
1 cucumber, cut diagonally into 1/4-inch-thick slices
1 7-ounce jar roasted red peppers, drained, cut into strips

Steps:

  • for sauce:
  • Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. for sandwiches: Preheat oven to 425°F. Spray 2 heavy large baking sheets with vegetable oil spray. Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper. Whisk eggs and 2 tablespoons water in medium bowl to blend. Place breadcrumbs in shallow dish. Place flour in another shallow dish. Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into breadcrumbs, coating completely. Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes. Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets.
  • Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve.

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