Veggie Pita with Eggplant-Cashew Spread

Veggie Pita with Eggplant-Cashew Spread

I'm leaving town at the end of this week, so I need to clear the refrigerator of all veggies. I decided to go Greek tonight, so I picked up some pitas at Trader Joe's - I had everything else that goes in these pitas. I realize that the eggplant spread is kinda like Baba Ghanouj, but I just mixed together whatever I felt like, including the cashews. This is a really simple, fuss-free, healthy meal that you can make in no time.

Ingredients:

  • Wheat pitas
  • 1 large tomato
  • 1 medium onion
  • 1 large cucumber
  • 1/2 cup crumbled feta cheese
  • 2 medium eggplants
  • 4-5 cloves garlic
  • 1/4 cup cashews
  • 2 green chilis
  • 1/2 cup chopped cilantro
  • 1 tbsp lime juice
  • Sea salt
  • Black pepper
  • Prep:

Preheat oven to 400 degrees. Cut eggplant into cubes, slice garlic cloves in half, and place on a baking tray coated with olive oil. Season with salt and pepper and bake for 20-25 minutes. While eggplant cooks, cut tomatoes and cucumber into small cubes. Add feta cheese, mix well, and set aside. Blend eggplant/garlic mix, lime juice, green chilis, cilantro, cashews, and onion in food processor until it has a creamy texture.  Mix 2-3 tbsp of this puree to bowl with cucumbers, tomatoes, and feta cheese. Fill pitas with the mixture.