Post by amirah on Aug 5, 2010 21:17:03 GMT -5
Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread
from "Cooking Light" magazine, August 2010
This sandwich is also delicious cold the next day for lunch—to prevent the pita from getting soggy, don't assemble until you're ready to eat. We like thick, tangy Greek-style yogurt in this dish. Serve with tabbouleh salad.
1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
3 1/4 teaspoons kosher salt, divided
1/4 cup plain reduced-fat Greek-style yogurt
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano leaves
Dash of black pepper
1 small garlic clove, minced
1/2 small red onion, cut into 1/2-inch-thick slices
1 tablespoon extra-virgin olive oil
Cooking spray
2 (6-inch) pitas, cut in half
1 cup arugula
1. Place eggplant slices in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain 30 minutes. Rinse thoroughly; pat dry with paper towels.
2. Combine remaining 1/4 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl.
3. Preheat grill to medium-high heat.
4. Brush eggplant and onion slices with oil. Place eggplant and onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until vegetables are tender and lightly browned.
5. Fill each pita half with 1 1/2 tablespoons yogurt mixture, one quarter of eggplant slices, one quarter of onion slices, and 1/4 cup arugula.
Yield: 2 servings (serving size: 2 pita halves)
CALORIES 311 ; FAT 8.2g (sat 1.6g,mono 5g,poly 1.2g); CHOLESTEROL 1.7mg; CALCIUM 117mg; CARBOHYDRATE 50.6g; SODIUM 697mg; PROTEIN 12.7g; FIBER 9.2g; IRON 3.5mg
from "Cooking Light" magazine, August 2010
This sandwich is also delicious cold the next day for lunch—to prevent the pita from getting soggy, don't assemble until you're ready to eat. We like thick, tangy Greek-style yogurt in this dish. Serve with tabbouleh salad.
1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
3 1/4 teaspoons kosher salt, divided
1/4 cup plain reduced-fat Greek-style yogurt
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano leaves
Dash of black pepper
1 small garlic clove, minced
1/2 small red onion, cut into 1/2-inch-thick slices
1 tablespoon extra-virgin olive oil
Cooking spray
2 (6-inch) pitas, cut in half
1 cup arugula
1. Place eggplant slices in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain 30 minutes. Rinse thoroughly; pat dry with paper towels.
2. Combine remaining 1/4 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl.
3. Preheat grill to medium-high heat.
4. Brush eggplant and onion slices with oil. Place eggplant and onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until vegetables are tender and lightly browned.
5. Fill each pita half with 1 1/2 tablespoons yogurt mixture, one quarter of eggplant slices, one quarter of onion slices, and 1/4 cup arugula.
Yield: 2 servings (serving size: 2 pita halves)
CALORIES 311 ; FAT 8.2g (sat 1.6g,mono 5g,poly 1.2g); CHOLESTEROL 1.7mg; CALCIUM 117mg; CARBOHYDRATE 50.6g; SODIUM 697mg; PROTEIN 12.7g; FIBER 9.2g; IRON 3.5mg