Stuffed Eggplant Pita
Learn how to make delicious stuffed eggplant pita with our easy recipe. This vegetarian Mediterranean dish is perfect for a healthy lunch or light dinner.
Equipment
- blender
- food processor
- fine-mesh strainer
- large bowl
- spatula
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
- 2 pounds ripe plum tomatoes cored and chopped
- 1 large cucumber peeled, seeded, and chopped
- 1 medium red bell pepper seeded and chopped
- 1/2 small red onion chopped
- 1 large garlic clove minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 slice rustic white bread crust removed, torn into pieces
- 1/2 cup cold water
Instructions
- In a large blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, minced garlic, olive oil, red wine vinegar, salt, and black pepper.
- Add the torn bread pieces and the cold water to the blender, then cover and blend on high speed for about 2 minutes until the mixture is completely smooth and no chunks remain.
- Pour the blended soup through a fine-mesh strainer into a large bowl, using a spatula to press on the solids and extract all the liquid; discard the remaining pulp.
- Transfer the strained soup to a sealed container and refrigerate for at least 4 hours, or until it is thoroughly chilled.
- Before serving, give the gazpacho a good stir and taste it, adjusting the seasoning with more salt or vinegar if desired.