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Judy White know how to use up the bounty of her Hawesville, Kentucky garden. She sautes chopped veggies in a blend of seasonings, then stuffs them into pita halves. "These sandwiches are an ideal way to take advantage of home-grown harvests," Judy says.
This recipe is:
Diabetic Friendly
Nutritional Analysis: One serving (half of a filled pita) equals 176 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 164 mg sodium, 25 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
Originally published as Eggplant Pockets in Quick Cooking May/June 2002, p46
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Reviewed on Jan. 04, 2011 by FriendlyGal
I hadn't boiled eggplant before and was happy with how quickly it cooked!I didn't have pepper or onion on hand so I added mushrooms and then used chopped carrots instead of shredded - great meal!
I hadn't boiled eggplant before and was happy with how quickly it cooked!
I didn't have pepper or onion on hand so I added mushrooms and then used chopped carrots instead of shredded - great meal!
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