Easy Eggplant Pita Recipes

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ISRAELI EGGPLANT PITAS



Israeli Eggplant Pitas image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 Japanese eggplants, sliced into 1/2-inch-thick rounds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 large eggs
1/3 cup tahini
3 tablespoons fresh lemon juice (from 2 lemons)
2 plum tomatoes
2 Persian cucumbers
1 cup fresh parsley
4 pieces pita bread
3/4 cup hummus
3/4 cup sliced pickled banana peppers

Steps:

  • Preheat the oven to 450˚. Toss the eggplants in a large bowl with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Lay the eggplant slices in a single layer on a baking sheet. Roast until dark brown, flipping halfway through, 25 to 30 minutes.
  • Meanwhile, bring a small saucepan of water to a boil. Gently add the eggs and cook, adjusting the heat to maintain a gentle boil, 9 minutes. Remove with a slotted spoon to a bowl of ice water. Let stand until cool, about 5 minutes. Peel and slice the eggs.
  • Whisk the tahini, 1/3 cup warm water, 2 tablespoons lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Add 1 more tablespoon of water, if needed, to loosen.
  • Halve the tomatoes lengthwise, remove the seeds, chop and put in a medium bowl. Chop the cucumbers and parsley and add to the tomatoes along with the remaining 1 tablespoon each olive oil and lemon juice, 1/4 teaspoon salt and a few grinds of pepper; toss well.
  • Warm the pitas directly on the oven rack, about 1 minute. Spread the pitas with the hummus, then drizzle with some of the tahini sauce. Top with the eggplant and eggs; season with salt and pepper. Top with the tomato-cucumber salad, the remaining tahini sauce and the banana peppers.

Nutrition Facts : Calories 642, Fat 38 grams, SaturatedFat 7 grams, Cholesterol 187 milligrams, Sodium 1345 milligrams, Carbohydrate 55 grams, Fiber 7 grams, Protein 20 grams, Sugar 7 grams

GRILLED EGGPLANT PITA PIZZAS



Grilled Eggplant Pita Pizzas image

We grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part! -Judy Barrett, Chelsea, Alabama

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 pizzas.

Number Of Ingredients 13

2 small eggplants
1 teaspoon salt
1 large sweet red pepper, halved and sliced
1 medium onion, halved and sliced
12 garlic cloves, halved
3 tablespoons olive oil, divided
1/4 teaspoon pepper
4 whole pita breads
1 large tomato, seeded and chopped
3/4 cup shredded fresh mozzarella cheese
1/4 cup pitted ripe olives, coarsely chopped
1/2 teaspoon crushed red pepper flakes, optional
1 cup loosely packed basil leaves, coarsely chopped

Steps:

  • Cut eggplants into 3/4-in. slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, in a bowl, toss red pepper, onion and garlic with 1 tablespoon oil. Transfer to a grill wok or open grill basket; place on grill rack. Grill, uncovered, over medium-high heat 8-12 minutes or until vegetables are crisp-tender and slightly charred, stirring frequently., Rinse and drain eggplants; blot dry with paper towels. Brush eggplants with 1 tablespoon oil; sprinkle with pepper. Grill, covered, over medium heat 4-5 minutes on each side or until tender. Cut each slice into quarters., Brush both sides of pita breads with remaining oil. Grill, covered, over medium-low heat 1-2 minutes or until bottoms are lightly browned. Remove from grill., Layer grilled sides of pitas with grilled vegetables, tomato, cheese and olives. If desired, sprinkle with pepper flakes. Return to grill; cook, covered, 3-4 minutes or until cheese is melted. , Sprinkle with basil.

Nutrition Facts : Calories 428 calories, Fat 17g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 721mg sodium, Carbohydrate 59g carbohydrate (12g sugars, Fiber 12g fiber), Protein 14g protein.

INDIAN EGGPLANT AND ONION DIP WITH PITA CHIPS



Indian Eggplant and Onion Dip with Pita Chips image

Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Food Processor     Onion     Appetizer     Vegetarian     Quick & Easy     Low Cal     Eggplant     Shower     Healthy     Low Cholesterol     Vegan     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 12 servings

Number Of Ingredients 8

3 pita bread rounds, cut horizontally in half, then cut into wedges
4 tablespoons olive oil, divided
1 1 1/4-pound eggplant, quartered lengthwise
2 1/2 cups chopped onions
2 unpeeled garlic cloves
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/2 teaspoon garam masala

Steps:

  • Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.
  • Place eggplant, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush eggplant with 2 tablespoons oil; drizzle onions and garlic with 1 tablespoon oil. Toss vegetables; spread in thin layer.
  • Bake pita until crisp, about 4 minutes. Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from eggplant and transfer to processor. Add onions and peeled garlic; puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro, and garam masala. Season with salt and pepper; serve with pita chips.

FETA, GARBANZO BEAN, AND EGGPLANT PITA SANDWICHES



Feta, Garbanzo Bean, and Eggplant Pita Sandwiches image

Categories     Bean     Cheese     Vegetable     Sauté     Low Fat     Vegetarian     Quick & Easy     Back to School     Feta     Mint     Eggplant     Chickpea     Bon Appétit

Yield Makes 6 halves

Number Of Ingredients 9

2 tablespoons olive oil
1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
1 1/2 cups chopped onions
1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved
1 tablespoon ground cumin
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh mint, divided
5 tablespoons crumbled feta cheese, divided
3 pita bread rounds, warmed in oven or toasted

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.
  • Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.

EGGPLANT BRUSCHETTA WITH PITA CHIPS



Eggplant Bruschetta with Pita Chips image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 Mediterranean flatbreads, no pockets
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/4 cup feta cheese, finely crumbled
1 medium eggplant, peeled, cut lengthwise into slices
4 tablespoons extra-virgin olive oil, for eggplant, plus 4 tablespoons, for bruschetta mix
Sea salt and freshly ground black pepper
1 avocado, diced
3 plum tomatoes, seeded and finely diced
2 tablespoons freshly chopped oregano leaves
2 tablespoons freshly chopped thyme leaves
1 lemon, juiced

Steps:

  • Preheat oven to 400 degrees F.
  • Cut flatbreads into 8 wedges. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil. Sprinkle with black pepper and toss to coat. Place on an ungreased baking sheet and lightly top with feta cheese. Bake for 5 to 8 minutes. Remove from oven and set aside.
  • Preheat grill to medium-high heat.
  • Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
  • Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine. Serve with toasted pita chips.

EASY EGGPLANT PITA



Easy Eggplant Pita image

A yummy eggplant/veggie pita that is quick and easy! Adjust the amount of garlic powder according to your taste.

Provided by Nikki

Categories     Eggplant Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 small eggplant, diced
¼ cup fresh sliced mushrooms
1 green bell pepper, chopped
½ onion, chopped
¼ teaspoon garlic powder
1 tablespoon olive oil
4 pitas, halved
1 cup shredded mozzarella cheese
½ cup ranch-style salad dressing

Steps:

  • 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 bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 23.1 g, Cholesterol 15.1 mg, Fat 13.1 g, Fiber 3.4 g, Protein 7 g, SaturatedFat 3.3 g, Sodium 394.4 mg, Sugar 3 g

EGGPLANT SALSA AND HOMEMADE PITA CHIPS



Eggplant Salsa and Homemade Pita Chips image

I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!

Provided by PREGOCOOK

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h40m

Yield 16

Number Of Ingredients 10

4 medium eggplants
1 large red bell pepper, halved and seeded
4 large tomatoes, seeded and diced
1 clove chopped fresh garlic
1 lime, juiced
salt and pepper to taste
¼ cup chopped fresh cilantro
¼ cup olive oil
1 (10 ounce) package pita bread rounds
¼ cup butter, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
  • Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
  • Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
  • Set the oven to 300 degrees F (150 degrees C).
  • Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
  • Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 20.5 g, Cholesterol 7.6 mg, Fat 6.9 g, Fiber 5.9 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 120.2 mg, Sugar 5.1 g

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