Easy Eggplant Pita Recipe - Allrecipes.com
Easy Eggplant Pita Recipe
  • READY IN 45 mins

Easy Eggplant Pita

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.
  2. Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.
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Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2003

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.

Most Helpful Critical Review
Oct 15, 2003

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!!


50 Ratings

Sep 05, 2005

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

Feb 13, 2005

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.

Sep 11, 2003

Found this very quick and easy to follow the recipe and prepare. Taste is excellent.

Sep 16, 2003

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.

Apr 07, 2009

i put it on tortilla... really good.

Jul 02, 2008

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.


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  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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