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Baked Eggplant and Zucchini Sandwiches with Avocado Aioli

The Floating Kitchen
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Avocado

2 tbsp

Cilantro, fresh

1

Eggplant, medium

2

Garlic cloves

1/2

Lime, Juice from

1

Tomatoes

1

Zucchini, medium large

2

Eggs

3/4 tsp

Black pepper

1/2 tsp

Garlic salt

2 tsp

Paprika

1 1/4 tsp

Salt

2 tsp

Cumin

1 1/2 cups

Panko bread crumbs

4

pieces Pita-pocket bread

6 oz

Greek yogurt

1/2 cup

Parmesan cheese, grated