Eastern Pita Pockets
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- 2 tbsp coconut oil
- 2 pitas, cut as pockets
- 4 cloves garlic, minced
- 2 tsp cardamon
- 2 tsp cumin
- Dash of Chili Sauce
- 2 large onions
- 2 targe tomatoes, diced
- 1 small eggplant, peeled & slivered
- a handful of oyster mushrooms, slivered
- Pinch of Sea Salt
1)Heat oil in a large skillet. Add garlic and other seasonings.
2)Add onions, tomatoes, eggplant & mushrooms.
3)Sauté until veggies are well cooked, limp & fragrant - less than 10 minutes.
4)Salt to taste. Stuff pitas with mixture & serve.