Roasted Eggplant Salad

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Oxmoor House


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8 ounces fresh shiitake mushrooms

1 1/2 pounds eggplant, peeled and cut into 1-inch cubes

1 1/4 cups frozen whole-kernel corn, thawed

Olive oil-flavored vegetable cooking spray

4 ounces reduced-fat Havarti cheese, diced

1 cup finely chopped sweet red pepper

1/2 cup chopped green onions

1 tablespoon sesame seeds, toasted

3 tablespoons white wine vinegar

3 tablespoons low-sodium soy sauce

1 tablespoon lemon juice

2 teaspoons olive oil

5 (8-inch) pita bread rounds

5 green leaf lettuce leaves

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