Eggplant and Cabbage Pitas

By • August 30, 2017 0 Comments

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Author Notes: Eggplant and cabbage pitas stuffed with cucumber, mint, tahini and seasoned with tumeric and paprika.Vicky | Things I Made Today

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Serves 4-6

  • 1/2 cup olive oil, divided
  • 1 1/4 pounds Japanese eggplant, sliced into 1 inch thick rounds
  • 2 cups green cabbage
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon Spanish paprika
  • 1 teaspoon kosher salt
  • 1 large cucumber, chopped
  • 5 mint leaves
  • 4 pitas, toasted

For the sauce

  • 1/2 cup tahini
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 2 tablespoons lemon juice
  1. Heat olive oil in a heavy bottomed pan over medium high heat. Add eggplant and cook for about 10 minutes, until eggplant softens. Add additional olive oil if eggplants start to burn. Stir in cabbage, turmeric, paprika, and salt. Cook for an additional 10 minutes, stirring frequently, until cabbage wilts. Adjust salt to taste.
  2. Meanwhile, prepare sauce. Using an immersion blender or small food processor, blend tahini, garlic, water, and lemon juice.
  3. To serve, stuff pitas with eggplant and cabbage, cucumbers, mint, and top with tahini sauce.

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