| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetarian | Entreé, Vegetarian | 2 | Servings |
INGREDIENTS
| Spicy yogurt spread, see | ||
| recipe | ||
| 1 | Sweet onion, slivered | |
| 1 | t | Olive oil |
| Salt and pepper | ||
| 1 | Anaheim chili pepper, or | |
| more diced | ||
| 5 | oz | Japanese eggplant, cubed |
| 1 | T | Cajun seasoning, hot |
| 1 | T | Fresh ginger root, minced |
| 1 | Clove garlic, crushed | |
| 2 | T | Chopped fresh cilantro |
| 1 | T | Chopped fresh basil, spicy |
| globe | ||
| x- | ||
| Pine nut sauce, see recipe | ||
| 2 | Pita bread, whole-wheat | |
| lightly toasted | ||
| 1 | c | Watercress, leaves only |
| 1 | Ripe tomato, sliced | |
| 1 | c | Seedless grapes |
| Lemon wedges | ||
| 315 | cals, 4.9 g fat. 12.6% |
INSTRUCTIONS
This idea comes from PITA SANDWICH WITH EGGPLANT AND WALNUT SAUCE (ref: The Savory Way by Deborah Madison). That version uses fried eggplant, raw cucumber and roasted red pepper slices with either a walnut or a pinenut sauce. This version is a nutty stew. When served with lemon, it reminds us of Falafel. Put the onion in a wok and add the oil; toss to coat. Turn the heat to high, salt and pepper the onion; lightly brown the onion. Add the Anaheim peppers, and the eggplant and fry until the eggplant has begun to color. Add seasonings (Commercial Cajun blend, fresh ginger and garlic). Reduce heat, add the cilantro and basil. Meanwhile, prepare the nut sauce. Add the nut sauce to the wok, increasing the heat, and thinning the sauce with water as needed. Warm thru. TO SERVE: Lightly toast (warm) a pita bread; cut in half, open up the pockets, and spread both halves generously with the yogurt mixture. Place 1/4 cup of the water cress leaves in each half. Stuff with eggplant mixture. Serve with grapes, tomato slices, extra cucumber, lemon wedges, and yogurt spread. A C E S ! -- patH MENU 473 cals, 12.3 g fat, 21.5% cff. This recipe: Recipe by: PatHanneman Sep 1997 Riverside Posted to Digest eat-lf.v097.n222 by KitPATh <phannema@wizard.ucr.edu> on Sep 04, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1116
Calories From Fat: 220
Total Fat: 24.5g
Cholesterol: 117mg
Sodium: 2589.5mg
Potassium: 2306.6mg
Carbohydrates: 201.4g
Fiber: 19.7g
Sugar: 29.6g
Protein: 33.8g