Roasted Eggplant Pitas with Scaia Corvina

INGREDIENTS:

COMBINE:

4 Tbsp Olive Oil divided
4 1/2 tsp Za’atar spice, divided
4 tsp minced garlic
12 1/4 - 1/2 inch thick slices eggplant salted and drained
4 pita rounds

WHISK:

1 Tbsp Fresh lemon juice
salt and pepper to taste
2 large tomatos
4 romaine leaves
purchased roasted red pepper hummus

PREHEAT oven to 400 degrees. Coat two baking sheets with nonstick spray. OR heat grill to med-high heat and spray a flat grill pan.

COMBINE 3 Tbsp oil, 4 tsp Za’tar and garlic, spread on eggplant slices. Arrange slices on prepared baking sheets in a single layer and roast until tender, 15 - 20 minutes. flipping halfway through. IF using a grill, place the eggplant on the grill pan and heat on the grill.

WHISK together lemon juice, remaining 1 Tbsp oil and remaining 1/2 tsp Za’tar for the vinaigrette; season with salt and pepper.

SPREAD inside pitas with red pepper hummus. Stuff pitas with roasted eggplant slices, tomatoes and romaine; drizzle with vinaigrette.

Paired with Scaia Corvina 2017

Cuisine at Home Issue 139 Feb 2020

Roasted Eggplant Pitas with Scaia Corvina

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