Here’s a delicious twist on Dr. Fuhrman’s Eat to Live program’s Portobello & Red Pepper pita recipe! I had some leftover eggplant after making a recipe (don’t worry, it’s coming!) and I decided to chop it up and broil it in the oven. And since I had almost all the rest of the ingredients for the Portobello pita recipe I decided to give it a go with the eggplant. I’m happy to report it’s just as delicious!
It’s very easy to make, just follow the Portobello & Red Pepper pita recipe here but sub the eggplant for the mushrooms and onions. The eggplant will cook at 375 degrees for about 10-15 minutes keep an eye on it until it just starts to brown and it’s ready to come out. Don’t forget to slather it up with this delicious Tahini-Date sauce–that is an absolute must!