Prep: 5 Mins Cook: 12 Mins
Cottage cheese adds a creamy texture to the eggplant, tomato and zucchini filling in these healthy pita pockets. Walnuts and spinach add texture and contrasting crunch.

Garden Pockets


  • 1 eggplant
  • 2 carrots, peeled and cut into matchsticks
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh basil
  • 2 tomatoes, chopped
  • 1 zucchini, sliced
  • 2 ozs. ORTEGA Diced Green Chiles
  • 4 ozs. cottage cheese
  • 1/4 cup walnuts
  • 4 pita bread
  • 1/4 pound spinach, rinsed and stemmed


Wash eggplant and slice ends off (do not peel). Cut into 1-inch cubes. Place eggplant, carrots, olive oil and basil in a microwave-safe dish. Cover and microwave on HIGH for 8 minutes or until eggplant is tender.

Add tomatoes, zucchini and chile peppers. Microwave on HIGH for 4 minutes.

Stir in cottage cheese and walnuts. Slice pitas in half. Place spinach leaves in each pita pocket. Fill with vegetable mixture to serve.

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