Diabetic Cooking

Eggplant and Feta Stuffed Pitas



  • 2 teaspoons olive oil
  • 1 cup diced onion
  • Nonstick cooking spray
  • 2 1/2 cups diced (unpeeled) eggplant (1/2-inch dice)
  • 1 medium clove garlic, minced
  • 1 cup grape tomatoes, quartered
  • 1/4 cup chopped fresh basil
  • 3 whole what pitas, warmed and halved
  • 1/4 cup reduced-fat balsamic vinaigrette
  • 3 ounces crumbled reduced-fat feta cheese


Heat oil in large nonstick skillet over medium-high heat. Add onion, coat onions with cooking spray, and cook 2 minutes. Add eggplant, coat eggplant with cooking spray, and cook 4 to 6 minutes or until beginning to lightly brown, stirring frequently. Add garlic and cook 15 seconds, stirring constantly. Add tomatoes and cook 2 minutes or until tomatoes are just tender.

Remove from heat; add basil. Cover and let stand 3 minutes to absorb flavors. To serve, spoon equal amounts (about 1/3 cup) in each pita half and drizzle equal amounts (about 1 1/2 teaspoons) balsamic vinaigrette on top. Sprinkle with feta (about 1 1/2 tablespoons each).

Yield: 6 servings.

Serving size: 1 pita half.

Nutrition Facts Per Serving:
Calories: 162 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 526 mg, Fiber: 5 g

Exchanges per serving: 1 Bread/Starch, 1/2 Fat, 1 Vegetable, 1 Meat.

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