Eggplant and Cabbage Pitas
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ cup olive oil, divided
  • 1¼ pound Japanese eggplant, sliced into 1 inch thick rounds
  • 2 cups green cabbage, shredded
  • ¼ teaspoon turmeric
  • ½ teaspoon Spanish paprika
  • 1 teaspoon Kosher salt
  • 1 large cucumber, chopped
  • 5 mint leaves, chopped
  • 4 pitas, toasted
For the sauce:
  • ½ cup tahini
  • 2 garlic cloves, minced
  • ½ cup water
  • 2 tablespoons lemon juice
Instructions
  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.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/08/30/eggplant-cabbage-pitas/