' Roasted Eggplant Pitas with Scaia Corvina - Vino Mas

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

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

Newsletter Signup

Sign up here to stay connected!