Easy Eggplant Pita

Easy Eggplant Pita

32 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  Nikki

“A yummy eggplant/veggie pita that is quick and easy! Adjust the amount of garlic powder according to your taste.”

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Adjust Servings

Original recipe yields 8 servings



  1. Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.
  2. Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.

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Reviews (32)

Rate This Recipe


I made this for dinner last night using the smaller baby eggplants. I added a little italian seasoning for flavor while cooking the eggplant. Also,I served the pitas with shredded lettuce, chopped tomato and chopped green onions. We topped the pitas with shredded cheese (mozarella and parmesean blend) and some ranch dressing. Overall the sandwich was very good. Even the kids enjoyed it. I think the original recipe is good, but would have been a little bland for my taste without the additions I had made.



I just loved this. I did things a little different. I chopped up the eggplant and roasted it in the oven with some balsamic vinegar and olive oil spray. I sauted the mushrooms, onions, fresh garlic and red pepper flakes on the stove and added the roasted eggplant. Put everythhing in a whole wheat pita with a little cheese and a tablespoon of low fat ranch. Just wonderful. Thanks for the recipe



These are so good I ran to my computer after I was finished lunch to write a review. I used whole wheat wraps instead of pita and no ranch dressing or cheese (to cut out calories and fat). I was worried that cutting those things out would make it bland so I let the veggies marinade in red wine vinegar for a couple of minutes and I used garlic salt. I will definitely make these all the time and I'll also try it with the ranch and cheese sometime.

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Amount Per Serving (8 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 394 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Eggplant Salsa and Homemade Pita Chips


next recipe:

Easy Eggplant Dish