Lamb Pockets
Ingredients
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1 eggplant (about 1 lb.)
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2 tsp. olive oil, divided
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3/4 lb. lean ground lamb
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1 cup onion, sliced
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1 to 2 cloves garlic, minced
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2 tbsp. fresh parsley, chopped
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4 plum tomatoes, chopped
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Rosemary to taste
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4 tbsp. feta cheese
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4 pita rounds, 6-1/2 inches in diameter, cut in half and carefully opened
Directions
Preheat oven to 450°F. Wash eggplant and trim ends. Cut into 1-inch slices and arrange
on a nonstick cookie sheet. Brush lightly with about 1 teaspoon of the olive oil.
Bake 10 minutes, turn, bake 10 minutes more. When cool, cut into bite-sized pieces.
Brown lamb in skillet, drain any excess fat. Put aside. Put the remaining teaspoon
of olive oil in skillet and cook onions until slightly browned. Add water (not more
oil) if additional cooking time is needed. Add garlic, lamb, parsley, tomatoes, and
eggplant. Add fresh rosemary to taste. Stir to thoroughly combine and cook until heated
through. Stuff pita with mixture and feta.
Serves 4
Each serving contains about 498 calories, 48 g carbohydrates, 27 g protein, 22 g fat,
696 mg sodium, and 7 g fiber.