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30 minutes
Prep: 10 minutes
Cook: 15 minutes
141 calories per serving view nutrition facts
8 servings
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| 3 | tablespoons | olive oil | |
| 2 | medium | eggplants | cubed |
| 1 | large | onion | chopped |
| 2 | cloves | garlic | minced |
| 2 | cups | tomatoes | seeded, chopped |
| 2 | tablespoons | tomato paste | |
| 1/2 | teaspoon | oregano | dried |
| 1/2 | teaspoon | thyme | dried |
| 2 | tablespoons | balsamic vinegar | |
| 2 | tablespoons | capers | rinsed and drained |
| 1/2 | cup | walnuts | chopped, toasted |
| 1 | cup | black olives | halved, pitted |
| 1/4 | cup | parsley leaves | chopped |
| 4 | ounces | feta cheese | cubed |
| 1 | x | salt and black pepper | |
| 8 | each | pita bread | halved |
In a large skillet, heat oil.
Saute eggplants, onion and garlic til slightly softened, about 5 minutes.
Add tomatoes, tomato paste, oregano, thyme and vinegar.
Cook til bubbly and mixture thickens slightly, about 10 minutes.
Remove from heat and stir in capers, walnuts, olives and parsley.
Let cool completely and gently toss with feta cheese.
Add salt and pepper to taste.
Stuff each pita half with eggplant salad.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 169mg | 7% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 13% | Vitamin C | 19% | |
| Calcium | 7% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The 17th century French philosopher Rene Descartes concluded that his existence was irrefutable based on the presence of his own...
OK soup. Would recommend some toasted ground cumin to give it a bit of depth, perhaps a 1/2 teaspoon or so.
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
