Wednesday, October 13, 2010

Eggplant pitas

I'm a bit behind in blogging about my meals!  

Last week Nate made eggplant pitas - yummy!  First he sliced the eggplant into about 3/8" widths, put the slices on paper towels, sprinkled with salt to draw out the moisture, then patted the slices dry after five or ten minutes.  While the salt was doing its job, he sliced about half of a medium onion (you want roughly the same number of slices as the eggplant) and a medium tomato - it's best with nice thick tomato slices.  Next he cooked the eggplant - put some oil in a skillet, added the eggplant and flipped it so that both sides had oil on them, then pan fried each slice on both sides until it was brown. He put the fried eggplant on paper towels again to drain the oil, and meanwhile cooked the onions in the remaining oil in the skillet until they were all browned. Then he created the eggplant "stacks" - he put the eggplant slices on a roasting pan, added an onion slice on top, and put a tomato slice on top of that.  He sprinkled tomato with salt and pepper, then put basil on top of that.  The final topper was a lot of fresh grated mozzarella.  Then he put all the stacks in the oven on broil until the cheese was nice and melted.  

While they were cooking, he steamed up some pitas in a wet towel until they were nice and warm.  To finish it off, he put one eggplant stack into each pita.

Boy were these good!  I even had one leftover for lunch the next day and it was delicious.  Mostly healthy, and so tasty!  If you are an eggplant fan you will really love these.  If you aren't sure about eggplant, you should definitely give these a try.

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