| 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 | 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.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 580
Calories From Fat: 57
Total Fat: 6.7g
Cholesterol: 8.3mg
Sodium: 304.3mg
Potassium: 4321.3mg
Carbohydrates: 126.3g
Fiber: 56.1g
Sugar: 66.3g
Protein: 22.3g