I’m not quite sure how this dish came about. I was just going to serve a super-light dinner of a Greek style spinach salad with some pita triangles on the side. I opened up the fridge and there was some leftover grilled eggplant staring at me. Hmm…what to do? Pizza! Why not? Whipped out the flats, made quick oregano based vinaigrette, layered on the eggplant and wow, was it good! Quick summer meal in a snap!
Serves 4
Ingredients
• 4 8-inch flour tortillas with at least 3 grams of fiber each
• 4 cups fresh spinach leaves (romaine is lovely too)
• 1 cup cherry tomatoes
• 1/2 small red onion sliced thinly
• 1/2 cup crumbled feta cheese
• grilled eggplant slices
• 2 tablespoon good olive oil
• 1/2 fresh lemon juiced
• 2 tablespoons fresh oregano chopped
• 1 clove garlic
• ground pepper to taste
• 1/2 teaspoon Kosher salt
Directions
1.) Preheat oven to 200 degrees. Place tortillas on a sprayed cookie sheet and bake tortillas until they just start to crisp.
2.) While they are baking, take a small food processor or Magic Bullet and blend the last six ingredients until smooth and place aside.
3.) Take spinach, cherry tomatoes, red onion and feta. Place on a clean cutting board and chop. Put into a large bowl.
4.) Take the pitas and layer with the grilled eggplant. Scoop the salad on top and sprinkle with salt and pepper to your liking.
