| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Sandwiches |
4 |
Servings |
INGREDIENTS
| 16 |
|
Eggplant slices, (1/2-inch-thick) |
|
|
Vegetable cooking spray |
| 4 |
|
Pita bread rounds, (6-inch) cut in half |
| 8 |
|
Tomato slices, (1/2-inch-thick) |
| 1/4 |
c |
Crumbled feta cheese with peppercorns, (1 ounce) |
| 1/4 |
c |
Chopped red onion |
| 12 |
lg |
Fresh basil leaves, thinly sliced |
INSTRUCTIONS
Arrange eggplant in a single layer in a 13 x 9-inch baking dish coated with
cooking spray. Cover; bake at 425 degrees for 10 minutes. Turn eggplant
over; cook, uncovered, 10 minutes. Let cool slightly.
Fill each pita half with 2 eggplant slices, 1 tomato slice, 1/2 tablespoon
of cheese, 1/2 tablespoon onion, and basil leaves. Yield: 4 servings.
Per serving: 620 Calories; 6g Fat (7% calories from fat); 24g Protein; 135g
Carbohydrate; 6mg Cholesterol; 466mg Sodium
Recipe by: Cooking Light, June 1995, page 74
Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.
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