Ingredients:
24 pitas
4 c. cooked rice
Garlic Olive Oil
2 potatoes, peeled and cubed
4 hard cooked eggs, diced
Eggplant
Olives, black and green
Tomatoes, diced
Red onion, diced
1/2 c.Tuscan ( or House Blend Olive Oil)
1 c. Creamy Peppercorn Whiskey Finishing Sauce
1 Tbsp. Oregano Balsamic
1/2 tsp. pepper
chick peas
Preheat oven to 325 degrees. Bring a large pot of salted water to a boil. Add potatoes and cook till tender but still firm, about 15 min. Drain, cool and chop. Dice eggplant and toss with the oregano balsamic and roast at 325 until golden brown. Cool the eggplant. Mix all ingredients together. Once all ingredients are mixed together add the finishing sauce and scoop into pitas.
Note: In class we used our House Blend Olive Oil.
*Tested in Greek Cooking Class
