Ingredients for Aubergine Eggplant Pitas
- 1 tablespoon olive oil
- 1 chopped onion
- 2 medium aubergines (eggplants), diced into 1-inch cubes
- 2 cloves minced garlic
- 1-2 tablespoons hot sauce (such as Tabasco)
- 1 (28-ounce) can crushed tomatoes
- your favorite chopped fresh chilies (e.g., jalapeño, serrano)
- Cheddar cheese (not specified in recipe)
- 6 pita breads
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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.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
48g
Fat
45g
Carbs
16g
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60 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
Healthy
Lunch
Main Dish
Vegetables
Asian
Middle Eastern
Easy
Beginner Cook
Stove Top
Dietary
Spicy
One Dish Meal
Low Sodium
Low Cholesterol
Seasonal
Sandwiches
Low Calorie
Inexpensive
Healthy 2
Low In Something
Tomatoes
Taste Mood
Equipment
