Eggplant and Pepper Foccacia-style Sandwiches
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Eggplant (rinsed and trimmed)
- salt
- 1 red Bell pepper
- 1 green pepper
- 3 ripe Tomatoes (rinsed; trimmed and sliced)
- 1 medium onion (peeled)
- ¼ cup olive oil
- 2 tsps dried oregano
- ½ bunch fresh Dill (rinsed and shaken dry)
- 1 ¼ cups Feta (crumbled)
- 1 ¼ cups plain Yogurt
- 1 large, round Flatbread
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat the oven to 400ºF.
2.
Cut the eggplant lengthwise into 1/2-inch thick slices, cover lightly with salt. Set aside.
3.
Rinse the peppers, clean, quarter, core and remove all the white inner skins. Wash the tomatoes and cut into slices. Slice the onion into rings.
4.
Drizzle 2 tablespoons of oil over a baking sheet and sprinkle with half the oregano. Arrange the vegetables on the prepared baking sheet. Drizzle the remaining oil over the vegetables and sprinkle with oregano. Roast in the oven for about 20 minutes or until tender but still firm. Set aside to cool.
5.
Pluck the leaves from the dill. Combine the dill, feta and yogurt in the bowl of a food processor. Pulse until creamy.
6.
Cut the flatbread in half horizontally. Spread the feta mixture over both halves. Spoon the vegetables evenly on the bottom half, season with salt and pepper. Arrange the top half of the bread over the vegetables and press gently. Cut flatbread/pita into wedges and serve.
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