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Title: Spicy Eggplant Pita with Pine Nut Sauce
Categories: Entree Vegetarian
Yield: 2 Servings
| Spicy yogurt spread:; (see recipe) | ||
| 1 | Sweet onion; slivered | |
| 1 | ts | Olive oil |
| Salt and pepper | ||
| 1 | Anaheim chili pepper; or more, diced | |
| 5 | oz | Japanese eggplant; cubed |
| 1 | tb | Cajun seasoning; hot |
| 1 | tb | Fresh ginger root; minced |
| 1 | Clove garlic; crushed | |
| 2 | tb | Chopped fresh cilantro |
| 1 | tb | Chopped fresh basil; spicy globe -x-- |
| Pine nut sauce; 1-recipe | ||
| 2 | Pita bread; whole-wheat, | |
| ; lightly toasted | ||
| 1 | c | Watercress; leaves only |
| 1 | Ripe tomato; sliced | |
| 1 | c | Seedless grapes |
| Lemon wedges |
This idea comes from PITA SANDWICH WITH EGGPLANT AND WALNUT SAUCE (ref: The Savory Way by Deborah Madison). That version uses fried eggplant, raw cucumber and roasted red pepper slices with either a walnut or a pinenut sauce. This version is a nutty stew. When served with lemon, it reminds us of Falafel.
Put the onion in a wok and add the oil; toss to coat. Turn the heat to high, salt and pepper the onion; lightly brown the onion. Add the Anaheim peppers, and the eggplant and fry until the eggplant has begun to color. Add seasonings (Commercial Cajun blend, fresh ginger and garlic). Reduce heat, add the cilantro and basil.
Meanwhile, prepare the nut sauce. Add the nut sauce to the wok, increasing the heat, and thinning the sauce with water as needed. Warm thru.
TO SERVE: Lightly toast (warm) a pita bread; cut in half, open up the pockets, and spread both halves generously with the yogurt mixture. Place 1/4 cup of the water cress leaves in each half. Stuff with eggplant mixture. Serve with grapes, tomato slices, extra cucumber, lemon wedges, and yogurt spread.
A C E S ! -- patH MENU 473 cals, 12. 3 g fat, 21. 5% cff. This recipe: 315. 4 cals, 4. 9 g fat. 12. 6%
Posted to MM-Recipes Digest V4 #8 by fatfree-request@fatfree.com on Aug 17, 1997
Recipe by: PatHanneman Sep 1997 Riverside
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