• Ingredients: 22
  • Serves: 6

Pita sandwiches with eggplant, peppers, tomatoes and cucumber with pita bread rounds, plum tomatoes, sliced, cucumber, cut diagonally into 1/4-inch-thick slices, 7-ounce jar roasted red peppers, drained, cut into strips.

Ingredients

sauce

sandwiches

  • 6 pita bread rounds
  • 4 plum tomatoes, sliced
  • 1 cucumber, cut diagonally into 1/4-inch-thick slices
  • 1 7-ounce jar roasted red peppers, drained, cut into strips

For cilantro salsa

  • 1/2 cup minced white onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped fresh tomatillos
  • 1/2 cup finely chopped tomato
  • 1 tbsp. minced fresh jalapeño chile, including seeds
  • 1 tsp. kosher salt

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

for sauce:

  1. Step 1 Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper.

    For this step you will need

  2. Step 2 Cover and refrigerate. for sandwiches: Preheat oven to 425°F. Spray 2 heavy large baking sheets with vegetable oil spray.

    For this step you will need

  3. Step 3 Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper. Whisk eggs and 2 tablespoons water in medium bowl to blend.

    For this step you will need

  4. Step 4 Place breadcrumbs in shallow dish. Place flour in another shallow dish. Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into breadcrumbs, coating completely.
  5. Step 5 Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes.

    For this step you will need

  6. Step 6 Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets.
  7. Step 7 Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips.

    For this step you will need