Eggplant Pockets Recipe

5 1 1
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Eggplant Pockets Recipe

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5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 1 large eggplant, cubed
  • 1 cup chopped sweet red pepper
  • 2 celery ribs, chopped
  • 1 cup shredded carrots
  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 1/4 cup olive oil
  • 1 cup chopped tomatoes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon salt-free seasoning blend
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • 8 pita pocket halves

Directions

In a large saucepan, plate 1 in. of water and eggplant; bring to a boil. Reduce heat; cover and cook for 2-3 minutes or until tender. Drain and set aside.
In a large skillet, saute the red pepper, celery, carrots, zucchini and onion in oil for 6-8 minutes until tender. Stir in the tomatoes, vinegar, lemon juice, garlic, seasonings and reserved eggplant. Cook, uncovered, for 10-15 minutes or until vegetables are tender. Spoon into pitas. Yield: 8 servings.
Originally published as Eggplant Pockets in Quick Cooking May/June 2002, p46

Nutritional Facts

1 each: 176 calories, 8g fat (1g saturated fat), 0 cholesterol, 164mg sodium, 25g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

  • 1 large eggplant, cubed
  • 1 cup chopped sweet red pepper
  • 2 celery ribs, chopped
  • 1 cup shredded carrots
  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 1/4 cup olive oil
  • 1 cup chopped tomatoes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon salt-free seasoning blend
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • 8 pita pocket halves
  1. In a large saucepan, plate 1 in. of water and eggplant; bring to a boil. Reduce heat; cover and cook for 2-3 minutes or until tender. Drain and set aside.
  2. In a large skillet, saute the red pepper, celery, carrots, zucchini and onion in oil for 6-8 minutes until tender. Stir in the tomatoes, vinegar, lemon juice, garlic, seasonings and reserved eggplant. Cook, uncovered, for 10-15 minutes or until vegetables are tender. Spoon into pitas. Yield: 8 servings.
Originally published as Eggplant Pockets in Quick Cooking May/June 2002, p46

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FriendlyGal User ID: 3196905 55973
Reviewed Jan. 4, 2011

"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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