Ingredients for Aubergine Eggplant Pitas
- Olive Oil
- 1 large onion, chopped
- Aubergines
- Garlic Clove
- Tabasco Sauce
- 1 (28-ounce) can crushed tomatoes
- Chilies
- Cheddar Cheese
- Pita Breads
How to Make Aubergine Eggplant Pitas
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1 chopped onion and cook until softened, about 5 minutes.
- Add 2 medium aubergines (eggplants), diced into 1-inch cubes, and cook quickly, stirring occasionally, until browned on all sides, about 8-10 minutes.
- Add 2 cloves of minced garlic, 1-2 tablespoons of your favorite hot sauce (adjust to taste), and 1 (28-ounce) can of crushed tomatoes. Simmer for 10-15 minutes, or until the sauce has thickened and the aubergine is tender.
- Season generously with salt and pepper to taste.
- Warm 6 pita breads. Spoon the aubergine mixture into the pitas. Top with your favorite chopped fresh chilies (e.g., jalapeño, serrano) and crumbled feta cheese (optional). Serve immediately with a side of your favorite crunchy salad.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
48g
Fat
45g
Carbs
16g