Recipe by Nikki
"A yummy eggplant/veggie pita that is quick and easy! Adjust the amount of garlic powder according to your taste."
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small eggplant, diced
fresh sliced mushrooms
green bell pepper, chopped
shredded mozzarella cheese
ranch-style salad dressing
I made this for dinner last night using
the smaller baby eggplants. I added a
little italian seasoning for flavor while
cooking the eggplant. Also,I served the pitas with shredded
lettuce, chopped tomato and chopped green onions.
We topped the pitas with shredded cheese (mozarella
and parmesean blend) and some ranch
dressing. Overall the sandwich was very
good. Even the kids enjoyed it.
I think the original recipe is good,
but would have been a little bland for
my taste without the additions I had made.
I thought this was overall a pretty good recipe. I altered it a bit though, as all of us seem to do:) Instead of pita bread, I used flat bread. I skipped the green pepper. I put lettuce on it. Instead of garlic, I used garlic salt. Also, to give it a little more flavor and a wonderful aroma, I cooked the mushrooms with seasoned redwine vinegar. I think that is the thing that made it the best. Even my picky husband loved it!!
I just loved this. I did things a little different. I chopped up the eggplant and roasted it in the oven with some balsamic vinegar and olive oil spray. I sauted the mushrooms, onions, fresh garlic and red pepper flakes on the stove and added the roasted eggplant. Put everythhing in a whole wheat pita with a little cheese and a tablespoon of low fat ranch. Just wonderful. Thanks for the recipe
These are so good I ran to my computer after I was finished lunch to write a review.
I used whole wheat wraps instead of pita and no ranch dressing or cheese (to cut out calories and fat). I was worried that cutting those things out would make it bland so I let the veggies marinade in red wine vinegar for a couple of minutes and I used garlic salt. I will definitely make these all the time and I'll also try it with the ranch and cheese sometime.
Found this very quick and easy to follow
the recipe and prepare. Taste is excellent.
I'm really not all that crazy about vegetables, but I was looking for something different to do with eggplant. I did add some Italian seasoning for additional flavor. I thought these sandwiches were really good. I think they were enhanced by having the cheese and Ranch dressing on them and would have been somewhat bland without them.
i put it on tortilla... really good.
This was a pretty good dish. I used 4 fresh cloves of garlic (minced) instead of the powder. I also threw in a couple of handfuls of broccoli florets. (The color is kinda blah without them. My husband suggested that if you want ranch dressing on it, to lightly spread it on one side of the open pita before you fill it. That way you will have the ranch taste all the way through and not just the first bite or so. For those of you who had problems with sogginess, I wonder if you had too much oil---mine was a fine consistency.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Eggplant Pita
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 118
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