Sun-Dried Tomato, Arugula and Fresh Cheese Mini Pitas

Ingredients

• 4 mini pitas
• 1 small eggplant, sliced
• olive oil
• A few arugula leaves
• Farmer’s cheese (Queso Fresco)
• 8 sun dried tomatoes
• Cream cheese
• salt and pepper,to taste
• Serves 2

Instructions

1. Slice your mini pita breads open.
2. Using your electric griller, cook eggplant that has been previously drizzled with olive oil and seasoned with salt and pepper.
3. Place a couple of arugula leaves on the bottom, top with farmer’s cheese slices. Just enough to cover the bread. You can add a little or a lot of sun dried tomatoes. I prefer to add a lot, so I slice them and put enough of them to cover the area. Add the grilled eggplant. Season with salt and pepper.
4. Spread cream cheese (and/or pesto) on your mini pitas’ stop slices, cover up your sandwiches and enjoy!
5. http://www.thefoodieskitchen.com/en/2012/03/sun-dried-tomato-arugula-and-fresh-cheese-mini-pitas/