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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.
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.
- Calories 282
- Carbohydrate Content 28 g
- Cholesterol Content 17 mg
- Fat Content 16 g
- Fiber Content 6 g
- Protein Content 10 g
- Saturated Fat Content 5 g
- Sodium Content 763 mg
- Sugar Content 7 g