Portobello and Eggplant Pitas with Artichoke Heart Spread
(1 vote)
This pita is a great vegetarian option (something I do not opt for on an all that regular basis). Although there is not meat, the eggplant brings a lot of heartiness to the table. The artichoke heart spread has a similar taste and texture as hummus, though is clearly vegetable based. I am a huge fan of vegetable based sandwich spreads because it is a good way to sidestep excessive amounts of fat from mayonnaise and any other creamy type spreads. Though the artichoke spread still contains mayo and a little olive oil, the proportions are kept in check.
Ingredients:
Pita
4 whole-wheat pitas
2 Portobello mushrooms, sliced into thin strips
1 medium eggplant, halved crosswise then cut into 1/4 inch by 1/4 inch strips
1 red bell pepper, halved, seeded, sliced crosswise into ¼ inch strips
1 red onion, sliced 1/4 inch
1 shallot, sliced 1/4 inch
3 cloves garlic, minced
2 T olive oil, plus more
optional: lemon wedge
Artichoke spread
1 15oz can artichoke hearts
1 clove of garlic, minced
1 T sesame seeds
2 T light mayonnaise
1 t extra virgin olive oil
¼ t cumin
salt and pepper to taste
Instructions:
For the artichoke spread
Combine all ingredients in a food processor and blend.
For the sandwiches
Heat two tablespoons of olive oil in a large skillet over medium heat. Add the garlic, onions, and shallot and season with salt and pepper. Cook until onions are soft and beginning to caramelize; about ten minutes. Remove from heat and set aside. Add more oil if needed, then add the eggplant, mushrooms, and bell pepper, and season with salt and pepper. Cook until eggplant is soft but not mushy, stirring often, about ten minutes.
Lightly toast the pitas, then spread with artichoke spread. Fill with mushrooms, eggplant, sautéed onion/shallots, and bell pepper. Squeeze with lemon juice if desired.
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