I love recipes that take classic ingredient combinations and reinvent them in new ways. Exhibit A: this effortless recipe for grilled eggplant parmesan pizzas. The traditional Italian-American dish layers lightly fried eggplant slices with marinara sauce and mozzarella cheese. This variation lightens things up while making the meal a little more substantial. The eggplant is cooked on the grill and then the three components are turned into a topping for pizza. Instead of pizza dough that has to be tediously rolled out, the recipe employs pita. which results in a super quick and crisp crust. Get the vegetarian recipe now.
I've always hated the end of August. The weather is inevitably gorgeous, but you can't enjoy it because you have to go back to school or work. In times like these, one shouldn't be bothered with long, complicated cooking preparations. Instead, use leftover chicken or precooked breasts from the store to throw together a quick chicken salad. To make the standby more exciting, stir in curry powder and stuff inside a pita half. This recipe is highly adaptable; use whatever dried fruit and crunchy vegetables float your fancy. Just be sure to keep things simple.
Learn the method after the jump.
If you have any of yesterday's delicious lamb leftover, then dinner is going to be a real snap. These lamb pita pockets come together super easily, especially if you're using already cooked meat. And if you don't have any leftover lamb, don't fret, I've found a great recipe that won't take up much time at all. Plus, the refreshing mix of yogurt and cucumbers will be the perfect way to start the week. Check out the recipes, read more