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Ingredients

• 3 eggplants, trimmed and peeled then cut into 1/2 inch circles
• 3 tbsp. rice wine vinegar
• 3 tbls. soy sauce
• 3 tbls. peanut butter
• 1 tbls. ginger, peeled and grated
• 1 tbls. peanut oil
• 1/2 tsp. crushed red pepper
• 1 1/2 cups baby spinach
• 6 pita pockets, warmed
• 1/2 cup parsley or cilantro, chopped
• 1/4 cup peanuts, chopped

Description

Got This From A Friend...The Only Thing I've Changed Is That I Use Parsley Instead Of Cilantro...Personal Preference

Group Recipes