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Pita Sandwiches with Eggplant, Peppers, Tomatoes and Cucumber
Ingredients
  • subheading: sauce:
  • 1 cup nonfat plain yogurt
  • ½ cup light mayonnaise
  • 1 7-ounce jar roasted red peppers, drained, chopped
  • ⅓ cup packed fresh basil leaves, thinly sliced
  • 1 large garlic clove, pressed
  • subheading: sandwiches:
  • Nonstick vegetable oil spray
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar or rice vinegar
  • 1 ½ tablespoons dried oregano
  • 2 eggs
  • 2 tablespoons water
  • Fresh breadcrumbs made from French bread
  • All purpose flour
  • 1 medium eggplant (about 1 ¼ pounds), unpeeled, cut crosswise into ¼-inch-thick slices
  • 6 pita bread rounds
  • 4 plum tomatoes, sliced
  • 1 cucumber, cut diagonally into ¼-inch-thick slices
  • 1 7-ounce jar roasted red peppers, drained, cut into strips
Steps
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