I made dinner the other night with no intention of it being anything worth sharing. We had some eggplant from the farm market & I wanted to make sandwiches, so I started building with what we had on hand.
We ended up loving these! They were quick & easy, with lots of room for variations based on what you have on hand. Kale could easily be replaced with other hearty leafy greens (chard, collards, spinach), eggplant could be replaced with zucchini, feta replaced with gorgonzola, and so on. We loved this particular combo & would definitely make it again, but if you have similar ingredients on hand, save yourself a trip to the store.
If you're looking for a quick dinner that doesn't require the oven, this is it! Great for summer nights. Enjoy!
1 medium eggplant, sliced into 1/4" rounds
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/4 tsp. red pepper flakes
1 medium yellow onion, sliced into half moons
3-4 baby portobello mushrooms, sliced
2 cloves garlic, minced (or use 1/2 tsp. garlic powder to save chopping time)
4 large leaves of kale, stems removed & leaves chopped into small pieces
1/2 c dry white wine
2 whole wheat pita rounds, sliced in half
1/2 an avocado, thinly sliced
4 T crumbled feta cheese
Sprinkle eggplant slices evenly with garlic powder, sea salt, & red pepper flakes. On a grill (or grill pan) lightly coated with olive oil spray, cook eggplant slices over medium heat. After about 6 minutes, flip slices & cook the other side about 6 minutes. Eggplant should be soft & lightly browned.
In the meantime, use a nonstick skillet to cook onions over medium heat until they start to soften. Add mushrooms, cook for 4 minutes, then add garlic & kale. Once kale starts to soften, add white wine. Increase heat & simmer until wine evaporates.
Once eggplant is done cooking, slice rounds into strips about 1/2" wide. Open pita pockets & stuff all 4 halves with equal amounts of eggplant. Divide mushroom & kale mixture between the 4 pita halves. Then add sliced avocado to each, plus 1 T feta cheese. Serve immediately.
Both the eggplant & the mushroom/kale mixture can be made ahead of time & stored for up to 2 days in the refrigerator. Reheat both briefly before stuffing pitas and serving.