Healthy Cooking
Easy Eggplant Pita
Ingredients
| 1 | small eggplant, diced |
| 1/4 cup | fresh sliced mushrooms |
| 1 | green bell pepper, chopped |
| 1/2 | onion, chopped |
| 1/4 tsp | garlic powder or minced fresh garlic, to taste |
| 1 tbsp | olive oil |
| 4 | whole grain pitas, halved |
| 1 cup | shredded light mozzarella cheese |
| 1/2 cup | light ranch-style salad dressing (optional) |
Directions
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 pockets. Sprinkle mozzarella cheese into the pockets. Top with ranch dressing, if desired.
Makes 8 servings.
Source: http://www.allrecipes.com
WHY EGGPLANT?
The eggplant is a member of the nightshade family, so its relatives include the potato, tomato and bell pepper. While commonly thought of as a vegetable, the eggplant is actually a fruit, and more specifically, it is a berry! While available year-round, eggplants are at their peak in August and September. So whether you call it a fruit or a vegetable, an eggplant, aubergine, brinjal, mlanzana, garden egg or patlican, this is the time of year to enjoy eggplant at its finest!More recipes with Eggplant
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