Recipe by LoriInIndiana
A meatless twist on the classic Greek sandwich. There is no accident in the multiple measurements of EVOO, it calls for them all. Posted for Zaar World Tour 2.
Top Review by Muffin Goddess
LOVED these!! I would give these way more than 5 stars if I could! Used 3 baby eggplant, nonfat Greek yogurt in the sauce, brown tomatoes (Kumato), and packaged naan from Costco for the pita bread. I left the veggie mixture (pre-eggplant) out at room temp while I cooked the eggplant and heated up the naan, so the heat of the eggplant and bread warmed up all the veggies. I'll definitely be making these again, thanks for posting! :) Made for The Queens of Quisine for ZWT6
- 1⁄2 cup plain low-fat yogurt
- 1⁄2 cup feta cheese, crumbled
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- salt and pepper
- 2 cups tomatoes, seeded and diced
- 1 cup cucumber, peeled, seeded, diced
- 1⁄3 cup scallion, diced
- 1⁄3 cup kalamata olive, pitted, halved
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh flat leaf parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon extra virgin olive oil (yes, that's a 2nd measurement)
- 1 large eggplant, trimmed and diced into 3/4-inch pieces
- 2 tablespoons olive oil (3rd measurment)
- 4 pita bread
Directions See How It's Made
- Preheat broiler to high.
- Combine all ingredients for the sauce in a small bowl; set aside.
- Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. Chill until ready to use.
- Saute eggplant in oil over medium-high heat 3 minutes. Add to vegetable mixture.
- Brush pitas with oil, season with salt, and broil until lightly toasted on both sides.
- Assemble by placing each pita on top of a sheet of foil or parchment paper.
- Drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce.
- Wrap foil or paper around pita and serve.