Ingredients
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1 cup eggplant, cut into 1/2-inch pieces
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1/2 cup chickpeas
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1 red bell pepper, cut into 1/2-inch pieces (you may use green)
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1 small onion, cut in 1/2-inch pieces
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2 garlic cloves, thinly sliced
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1 large tomatoes, cut into 1/2-inch pieces
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1/4 cup basil leaves, shredded
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2 -4 tablespoons olive oil
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1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp dried)
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1 teaspoon chopped fresh thyme (or 1/4 tsp dried)
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1/4-1/2 teaspoon salt, to taste
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2 -4 pita pockets, halves
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1/2 cup feta cheese, crumbled
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1/2 cup plain yogurt
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4 tablespoons milk (soy is okay)
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4 tablespoons olive oil
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3 -4 tablespoons lemon juice
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1 -1 1/2 teaspoon brown sugar
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1/2 teaspoon salt
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.