A spicy, aromatic mixture of sautéed
mushrooms, chiles, onion, tomato and eggplant served in warm
4 tablespoons vegetable oil
4 crushed garlic cloves, chopped
2 teaspoons ground cardamom
2 teaspoons ground cumin
4 dried hot chiles, crushed, or
4 jalapeno chiles, sliced
2 large onions, sliced
2 large tomatoes, sliced
1 small eggplant, peeled and thinly sliced, then cut crosswise
15 to 20 fresh shiitake caps, stems removed and caps sliced in
Salt and freshly ground pepper to taste
2 pita breads, warmed
- Heat the oil in a large skillet over medium
heat until it begins to smoke. Add the garlic, cardamom, cumin,
and chiles. Stir vigorously for half a minute, then add the onions,
tomatoes, eggplant, and the shiitake. Stir over high heat, adding
more oil if necessary. Saute until the vegetables are well cooked,
limp, and fragrant, about 10 minutes. Salt and pepper to taste.
- Stuff the pitas evenly with the vegetable
mixture and serve.
Rate and submit your comments
about this recipe below.