GRILLED EGGPLANT PESTO PITA POCKETS
SERVES 4 PORTIONS
1 lb. (455 g) eggplant
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. ground cumin Cooking oil spray
1/4 cup (60 g) Nut-Free Pepita Pesto
1/4 cup (60 g) Garlic Mayo or vegan mayo, soy free if necessary
2 pitas, cut in half
1 large carrot, cut into matchsticks
2 cups (60 g) baby spinach
1 cup (50 g) sprouts, such as sunflower, pea, or alfalfa
NUTRITIONAL VALUES
Calories: 223kcal
Fat: 10.4g (1.4g S.Fat)
Carbs: 27.1g
Protein: 6.8g
Sugar: 5.1g
Sodium: 949mg
METHOD
Preheat the grill to 375oF (190oC). Place the eggplant on a baking sheet lined with paper towels or a clean kitchen towel and slice it into 1/2-inch (1.25-cm) thick rounds. Sprinkle half a teaspoon of salt over the rounds, then flip them over and sprinkle with the remaining half a teaspoon of salt. Allow 15 to 20 minutes for the water to drain from the eggplant.
Remove as much salt as possible with a brush. Sprinkle garlic powder and cumin over the eggplant rounds, then lightly coat with cooking oil spray. Grill the eggplant for 2–4 minutes per side, or until tender and the grill marks are dark. Set aside after removing from the grill.
Whisk together the pesto and vegan mayo in a small bowl until combined. Spread 2 tablespoons (30 g) pesto aioli inside each pita half, then divide the eggplant slices, carrots, spinach, and sprouts among the halves. Serve immediately or store in a covered container for later use.
Remove as much salt as possible with a brush. Sprinkle garlic powder and cumin over the eggplant rounds, then lightly coat with cooking oil spray. Grill the eggplant for 2–4 minutes per side, or until tender and the grill marks are dark. Set aside after removing from the grill.
Whisk together the pesto and vegan mayo in a small bowl until combined. Spread 2 tablespoons (30 g) pesto aioli inside each pita half, then divide the eggplant slices, carrots, spinach, and sprouts among the halves. Serve immediately or store in a covered container for later use.
