CROCKPOT NEOPOLITAN TOSTADA

27.10.2008 | Author: Cook | Posted in Turkey
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CROCKPOT NEOPOLITAN TOSTADA


Servings: 8
Ingredients: 

  • 3/4 lb Ground turkey
    • 

  • 1    Eggplant; cubed
    • 

  • 1 c  Salsa
    • 

  • 1    6 oz can tomato paste
    • 

  • 1/4 c  Fresh parsley; chopped
    • 

  • 1 tb Chili powder
    • 

  • 1 ts Ground cumin
    • 

  • 1 ts Dried oregano
    • 

  • 1    10 oz pkg frozen corn; thawe
    • 

  • 4    Pita rounds; halved and toas
    • 

  • 1/2 c  Yogurt
    • 

  • 2 c  Lettuce; shredded
    • 

  • 1/2 c  Olives; sliced
    • 

  • 1/2 c  Cheddar cheese; shredded
    •

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 3/4 cup
cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives
and cheese, if desired.

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