Vegetable Pitas

source: http://www.epicurious.com/
 

sauce
1 cup nonfat plain yogurt
1/2 cup light mayonnaise
a 7-ounce jar roasted red peppers, drained, chopped
1/3 cup packed fresh basil leaves, thinly sliced
1 large garlic clove, pressed

sandwiches
Nonstick vegetable oil spray
1/4 cup olive oil
1/4 cup balsamic vinegar or rice vinegar
1 1/2 tablespoons dried oregano
2 eggs
2 tablespoons water
breadcrumbs
All purpose flour
1 medium eggplant (about 1 1/4 pounds), unpeeled, cut crosswise into 1/4-inch-thick slices

6 pita bread rounds
4 plum tomatoes, sliced
1 cucumber, cut diagonally into 1/4-inch-thick slices
a 7-ounce jar roasted red peppers, drained, cut into strips

• For sauce: Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate.
   
• For sandwiches: Preheat oven to 425°F. Spray 2 heavy large baking sheets with vegetable oil spray. Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper.
   
• Whisk eggs and 2 tablespoons water in medium bowl to blend. Place breadcrumbs in shallow dish. Place flour in another shallow dish. Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into breadcrumbs, coating completely. Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes.
   
• Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets.
   
• Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve.
  
  

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