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Crockpot Neopolitan Tostada
| Ingredients | |||
| 3/4 | pound | turkey, ground | |
| 1 | each | eggplant, cubed | |
| 1 | cup | salsa | |
| 6 | oz | tomato paste | |
| 1/4 | cup | parsley, fresh, chopped | |
| 1 | tablespoon | chili powder | |
| 1 | teaspoon | cumin, ground | |
| 1 | teaspoon | dried oregano | |
| 10 | oz | frozen corn, thawed | |
| 4 | each | pita rounds, halved and toasted | |
| 1/2 | cup | yogurt | |
| 2 | cup | lettuce, shredded | |
| 1/2 | cup | olives, sliced | |
| 1/2 | cup | cheddar cheese, shredded | |
Directions: | |||
| 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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