Pita Stuffed with Eggplant Salad and Feta Cheese Recipe

Name: Pita Stuffed with Eggplant Salad and Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 medium eggplant cubed; 1 large onions 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

Servings: persons

3 tablespoons olive oil
2 medium eggplant cubed
1 large onions 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

1
In a large skillet, heat oil.
2
Saute eggplants, onion and garlic til slightly softened, about 5 minutes.
3
Add tomatoes, tomato paste, oregano, thyme and vinegar.
4
Cook til bubbly and mixture thickens slightly, about 10 minutes.
5
Remove from heat and stir in capers, walnuts, olives and parsley.
6
Let cool completely and gently toss with feta cheese.
7
Add salt and pepper to taste.
8
Stuff each pita half with eggplant salad.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 medium eggplant cubed, 1 large onions chopped, 2 cloves garlic minced, and more.

Yes, Pita Stuffed with Eggplant Salad and Feta Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pita Stuffed with Eggplant Salad and Feta Cheese

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