Diets

Smoked Eggplant and Tomato Pitas

Never know what to do with a whole bunch of fresh herbs from the farmers’ market? Use them to liven up sautéed eggplant in this hearty sandwich.

Never know what to do with a whole bunch of fresh herbs from the farmers’ market? Use them to liven up sautéed eggplant in this hearty sandwich.

Servings
6

Ingredients

  • 5 Japanese eggplants, peeled, quartered lengthwise, and cut into 1-inch dice (5 cups)
  • 1 Tbs. salt
  • 1/4 cup olive oil
  • 3 large tomatoes, cut into wedges
  • 1 cup Italian parsley leaves
  • 1/2 cup fresh basil or cilantro leaves
  • 2 Tbs. sherry vinegar
  • 1 shallot, finely diced (2 Tbs.)
  • 11/2 tsp. smoked paprika
  • 1 clove garlic, minced (1 tsp.)
  • 3 pita breads, halved
  • 4 oz. Asiago or Manchego cheese, shaved with vegetable peeler

Preparation

1 | Spread eggplant on baking sheet. Sprinkle with salt, and let stand 5 minutes. Rinse, drain, and pat dry. Wipe off baking sheet, and set aside.

2 | Heat oil in large skillet over medium heat. Add eggplant, and sauté 5 minutes, or until tender. Transfer to baking sheet, and cool 10 minutes.

3 | Stir eggplant together with tomatoes, parsley, basil, vinegar, shallot, paprika, and garlic. Season with salt and pepper, if desired. Fill each pita half with 1 1/3 cups eggplant mixture. Top with shaved cheese.