31678 eggplant salsa homemade pita Recipes

eggplants, red bell pepper, halved and seeded, tomatoes, seeded and diced, chopped fresh garlic, lime, juiced, salt and pepper to taste, chopped fresh cilantro, olive oil, pita bread rounds, butter, melted

pita breads, olive oil, garlic salt, pepper, dried basil, dried oregano

eggplants, garlic cloves, peeled, salt, plain greek yogurt or drained plain whole-milk yogurt, lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned, meat cut into 3/4-inch cubes, dried crushed red pepper, chopped fresh mint or italian parsley, warm pita bread wedges

eggplants (3 lb total ), fresh lemon juice, green bell peppers, cored, seeded and finely diced, prepared roasted red peppers, diced, tomatoes, seeded and diced, yellow or red cherry tomatoes, quartered, garlic, chopped, chopped italian parsley, chopped fresh chives, julienned fresh basil, extra-virgin olive oil, salt, freshly ground black pepper, nonfat plain yogurt, peeled and diced cucumber, jalapeno pepper, seeded and diced, chopped fresh mint, fresh lemon juice, olive oil, salt, whole-wheat pitas, each cut into 12 wedges, vegetable oil cooking spray, reduced-fat grated parmesan, poppy seeds, sesame seeds, freshly ground black pepper

whole wheat pita bread, olive oil, all purpose greek seasoning (to taste, i use my homemade recipe )

whole-wheat pitas, salt, divided, paprika, bottled roasted red bell peppers, marcona almonds or dry-roasted almonds (about 1 1/4 oz), extra-virgin olive oil, red wine vinegar, minced fresh garlic, ground cumin, ground red pepper, freshly ground black pepper

eggplant, cut into 1/2 inch cubes, kosher salt, tomato-vegetable juice cocktail (such as v8), red wine vinegar, red wine, brown sugar, chopped fresh parsley, anchovy fillets, minced , or to taste, diced tomatoes, raisins, pitted black olives, chopped, pitted green olives, chopped, zucchini, diced, yellow squash, diced, celery stalks, diced, red bell pepper, diced, grated carrot, extra-virgin olive oil, red onion, finely diced, pine nuts, grated parmesan cheese

cream cheese, softened (reduced fat ), salsa (homemade or prepared ), flour tortillas (10-inch), baked chicken breasts, colby-monterey jack cheese (reduced fat ), black olives, sliced, green onions, sliced, salt and pepper, shredded iceberg lettuce, nonstick cooking spray or 1 tbsp olive oil

eggplants , cut into 1/2-inch slices, salt, skinless, boneless chicken breast halves, all-purpose flour for dusting, eggs, beaten, bread crumbs, olive oil, minced garlic, balsamic vinegar, extra-virgin olive oil, roasted red peppers, sliced, salt and white pepper to taste, pita breads

eggplant , cut crosswise into 1/2-inch-thick slices, dark sesame oil, coarsely chopped walnuts, dried oregano, garlic cloves, fresh parsley sprigs, grated lemon rind, fresh lemon juice, salt, ground red pepper, chopped fresh parsley (optional), pitas, cut into 8 wedges and toasted

pitas, cut into 8 wedges, olive oil, garlic , smashed, salt and freshly ground black pepper

pita crisps, pitas, split in half, ts. salt, preheat oven to 350f., prepare pitas by cutting into 8 wedges., arrange wedges in a single layer on a baking sheet coated with cooking spray ( or lightly greased)., lightly coat pita wedges with cooking spray and sprinkle with salt., bake at 350f for 10 minutes, pita crisps, pitas, split in half, ts. salt, instructions, preheat oven to 350f., prepare pitas by cutting into 8 wedges., arrange wedges in a single layer on a baking sheet coated with cooking spray ( or lightly greased)., lightly coat pita wedges with cooking spray and sprinkle with salt., bake at 350f for 10 minutes, salsa, crumbled feta cheese, fresh lemon juice, freshly ground black pepper, cubed seeded peeled cucumber, chopped red onion, chopped fresh mint, chopped fresh dill or 1 tsp dill weed, lemon slices & fresh parsley for garnish

eggplants, sesame oil, chopped green onions, divided (about 6), garlic cloves, chopped, chopped peeled fresh ginger, soy sauce, unseasoned rice vinegar, chili-garlic sauce, chopped fresh cilantro, divided, pita breads

mediterranean flatbreads , no pockets, extra-virgin olive oil, freshly ground black pepper, feta cheese, finely crumbled, eggplant, peeled , cut lengthwise into slices, extra-virgin olive oil , for eggplant, plus 4 tablespoons, for bruschetta mix, sea salt and freshly ground black pepper, avocado, diced, tomatoes, seeded and finely diced, freshly chopped oregano leaves, freshly chopped thyme leaves, lemon, juiced

pita breads, salt, olive oil, lipton dry vegetable soup mix, light sour cream, light mayonnaise, frozen chopped spinach, thawed and squeezed dry, water chestnuts (optional)

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.

pita bread, split in half, salt, crumbled feta cheese, fresh lemon juice, fresh ground black pepper, cubed seeded peeled cucumbers, chopped red onion, chopped fresh mint, chopped fresh dill, lemon wedges

a 3/4-lb eggplant, red bell peppers, olive oil (preferably extra-virgin) plus additional forcoating the vegetables, garlic cloves, minced (about 1 1/2 tbsp), fresh lemon juice , or to taste, fresh jalapeno chile, seeded and minced (wear rubber gloves ), pita loaves, cut into wedges, as an accompaniment