Roasted Eggplant Pitas with Scaia Corvina
- 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
- 1 Tbsp Fresh lemon juice
- salt and pepper to taste
- 2 large tomatos
- 4 romaine leaves
- purchased roasted red pepper hummus
oven to 400 degrees. Coat two baking sheets with nonstick spray. OR heat grill to med-high heat and spray a flat grill pan.
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.
together lemon juice, remaining 1 Tbsp oil and remaining 1/2 tsp Za’tar for the vinaigrette; season with salt and pepper.
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