Description
Developed for the rsc#7 contest, i believe this is a winner! Roasted eggplant, onions and peppers with a creamy yogurt feta dressing will delight the senses!
Ingredients
- Eggplant
- Chickpeas
- Red Bell Pepper
- Onion
- Garlic Cloves
- Tomatoes
- Basil Leaves
- Olive Oil
- Fresh Oregano
- Fresh Thyme
- Salt
- Pita Pockets
- Feta Cheese
- Plain Yogurt
- Milk
- Lemon Juice
- Brown Sugar
- Garlic Powder
- Fresh Dill
Instructions
- Prepare and cut the vegetables
- Combine in a mixing bowl all of the above ingredients, except the tomatoes, basil leaves, dressing, and pita halves
- You may leave the chickpeas out, if you wish
- Toss vegetable mixture to lightly glaze the vegetables with olive oil
- Spoon vegetable mixture onto a broiler pan or cookie sheet coated with nonstick cooking spray
- Broil 5 minutes, add tomatoes and basil leaves to vegetable mixture and stir
- Baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned
- Tomatoes and basil should be just warmed
- If you prefer the tomato softer, add with vegetable mixture at the beginning
- Prepare the dressing while vegetables are broiling
- Divide the vegetable mixture evenly between pita halves
- Drizzle with creamy feta dressing
- Serve
- Creamy feta dressing:
- Combine all ingredients except the dill into a blender and blend until smooth
- Scrape the sides of the blender as needed
- Add more milk as needed to get a consistency that is rather thin and pourable
- Pour into a bowl and sir in dill
- Add more lemon juice if a tangier taste is preferred
- Enjoy! this makes enough for 2-4 servings