Ingredients
- 4 pita rounds
- 1 eggplant
- 1 salsa
- 3/4 turkey
- 190 gr tomato paste
- 180 gr corn (frozen)
- 120 ml yogurt
- 65 gr olives
- 55 gr cheddar cheese
- 50 gr lettuce
- 8 gr chili powder
- 7 gr parsley
- 2 gr cumin
- 2 gr oregano (dried)
Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about 0.75 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired.
