Baba Ganoush Pitas with Cucumber Pico
makes 4 pockets.

I use Casbah brand Baba Ganoush mix, since it otherwise involves peeling and roasting and smashing eggplants.  It should be easy enough to find Baba Ganoush mix in the international or organic aisle of most grocery stores.  Hummus can be substituted.  If you want to go all out and make your own Baba Ganoush, you could probably find a recipe on the internet, just not here.

1 package Baba Ganoush mix

4 Whole wheat Pita Pockets

olive oil

1 tbls./1 clove minced garlic

4 tsp.  Crumbled Feta cheese, plain or flavored

Cucumber mint Pico de gallo

Prepare the Baba Ganoush according to package directions.

Preheat the oven to about 350º-400º F.

Cut the pitas in half to make 4 pockets.

Brush the outsides of the pockets with olive oil.

Spread the minced garlic on the insides of the pockets.

Spread several spoonfuls of the Baba Ganoush onto one side of the insides of the pockets.

Place the pockets on a cookie sheet and toast in the oven for about 5-10 minutes.  The edges should be golden brown and a little crispy. 

Remove from the oven, sprinkle some feta cheese on the inside, and stuff with some Cucumber pico.  Add some sprouts or other preferred greens. 

Cucumber Mint Pico de Gallo

3-4 roma or plum tomatoes

Half of a large cucumber

1/4 cup of fresh mint, chopped

optional:  2 tbls. fresh Cilantro, chopped

Chop the the tomato and cucumber into small chunks, don't dice, and mix with the chopped mint.

This can also be added to a 1/2 cup or so of any leftover regular Pico de Gallo.  For a little extra kick, try adding a clove of fresh minced garlic.