Eggplant and Roasted Red Pepper Pita - Melitzanopita

Ingredients

  • ½ cup olive oil
  • 1 large onion, diced
  • 1 ½ lbs. eggplant, peeled and cut into ½ inch dice
  • 2 large red peppers, roasted, peeled, seeded, and diced
  • 3 medium cloves garlic, minced
  • 1 cup chopped fresh parsley
  • 4 – 5 ripe plum tomatoes, seeded and diced (about 1 ½ cups)
  • + 9 more ingredients
    • ½ tsp. ground cumin
    • 1 tsp. sugar
    • Salt and freshly ground black pepper to taste
    • ½ lb. Feta cheese, crumbled
    • ¼ cup grated Kefalotyri cheese (substitute grated Parmesan)
    • 2 eggs, lightly beaten
    • 1 lb. phyllo pastry sheets
    • ¼ lb. butter melted
    • Olive oil for brushing

For the Peppers: You can roast the red peppers in the oven or on the grill. You can roast them in a 400 degree oven until the skin is blackened and blistered on all sides. After they cool slightly, peel the skin off and remove the seeds, then dice. Heat the olive oil in a large skillet over medi...

View full recipe at SpringPad

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