Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Grilled Turkey and Eggplant Pitas
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 690
- Total Fat
- 40 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 76 milligrams
- Sodium
- 1184 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 8 grams
- Protein
- 33 grams
- Sugar
- 7 grams
Fire up the grill (or grab your grill pan) to make these juicy turkey pita sandwiches layered with lightly charred eggplant and hummus, two Middle Eastern favorites.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 690
- Total Fat
- 40 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 76 milligrams
- Sodium
- 1184 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 8 grams
- Protein
- 33 grams
- Sugar
- 7 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat a grill or grill pan to medium high. Combine the turkey, minced onion, garlic, coriander, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 4-inch-square patties. Transfer to a baking sheet and refrigerate until ready to grill.
- Meanwhile, spread the eggplant on a paper towel–lined baking sheet. Sprinkle with salt and set aside 10 minutes, then pat dry.
- Brush the eggplant with the olive oil and oil the grill grates. Grill the eggplant until tender and well marked, 4 to 5 minutes per side. Meanwhile, grill the turkey patties until marked and cooked through, 2 to 3 minutes per side.
- Fill the pitas with the lettuce, a few eggplant slices, a turkey patty and the sliced onion. Thin the hummus with 3 tablespoons water, then spoon into the pitas. Serve with vegetable chips.
