August 27, 2010

Roasted Eggplant and Hummus Pita Pocket

Lunch is served:

A whole wheat pita stuffed with goodness: Slices of eggplant roasted with olive oil and sea salt. Layers of tangy basil hummus, thickly spread; soft, smooth, and smooshing out from the corners. Crisp and crunchy green spinach leaves.

Friday lunch brought from home may simply not get any better. This sandwich is out of this world when it is gently toasted until the pita turns a wonderful deep brown and crunchy at the edges. The hummus inside warms as its flavors brighten. The eggplant softens, yielding to its earthy undertones of salt and oil. If you can toast it, please do. I promise it will not disappoint. 

A few simple moments of preparation on a Sunday will easily provide all the ingredients necessary for at least five straight days of this delicious hand-held creation. What a happy week!  You're halfway there with a bag of pre-washed fresh spinach leaves and store bought whole wheat pita. Whip up the recipe for basil hummus, which makes enough to last for two weeks worth. Then roast the eggplant: simply wash and peel a whole eggplant, then slice into 1/2 inch rounds. Lay each slice out on a lightly oiled baking sheet, preheat your oven to 350 degrees, and drizzle the eggplant with olive oil and a sprinkle of sea salt. Bake until soft and tender, and store in the fridge to use all week.

Layer all your ingredients into the pita and wrap in tin-foil... Later, with each bite, revel in a few moments of earthy, savory bliss in the middle of your busy day.

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