Greek Meat Pockets
|Oil||1⁄4 Cup (4 tbs)|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), chopped|
|Eggplant||1 Small, peeled, cut into 1 inch cubes|
|Tomato||1 Large, chopped|
|Tomato juice||1 Cup (16 tbs)|
|Crumbled oregano||1⁄4 Teaspoon|
|Thinly sliced leftover meat||3 Cup (48 tbs) (Beef, Lamb Or Pork)|
|Middle eastern pocket bread||8|
|Finely crumbled feta cheese/Farmer cheese||1⁄2 Cup (8 tbs)|
Heat oil in skillet; saute onion and garlic 5 minutes.
Add eggplant and tomato; stir over high heat until tomatoes are mushy.
Stir in tomato juice and oregano.
Add salt and pepper; cover.
Simmer 15 to 20 minutes, until eggplant is tender and mixture thick.
Add meat; stir over low heat until hot and bubbly.
Heat in 400 Â°F oven 5 minutes, if desired.
Cut 1/4 inch piece from top of each pocket; open.
Fill with hot mixture; sprinkle with crumbled cheese.