Rosemary Olive Oil 375ml

Recipe to try

Eggplant & Pepper Pita Pockets with Rosemary Olive Oil

Serves: 4

Ingredients

• 2 tablespoons Rosemary Olive Oil
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups eggplant, cut into ½-inch cubes
• 2 cups bell pepper, diced
• 1 tablespoon neutral cooking oil
• 4 pita breads
• ½ cup hummus
• ½ cup crumbled feta
• 1 cup shredded lettuce

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Heat the neutral oil in a large skillet over medium heat. Add eggplant, cut into ½-inch cubes and bell pepper, diced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Toss the cooked vegetables with the seasoning mixture. Warm and split the pita breads. Spread with hummus, then fill with lettuce, vegetables and feta.