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Crockpot Neopolitan Tostada
3/4 lb ground turkey
1 eggplant, cubed
1 c salsa
6 oz can tomato paste
1/4 c fresh parsley, chopped
1 tb chili powder
1 t ground cumin
1 t dried oregano
10 oz pkg frozen corn, thaw
4 pita rounds, halved and toasted
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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Tostada 01