Roasted Vegetable Pitas
1 pound eggplant
Pierce eggplant with a fork; place on a baking sheet. Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently. Let cool; peel and coarsely chop.
1 tablespoon parsley, chopped
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
1 red bell pepper, (7 ounces)
1/2 cup cannellini beans, drained
1/2 teaspoon ground cumin
2 pita breads, onion if you can find it
1/4 cup low-fat yogurt
2 tablespoons green onions, chopped
coarsely ground black pepper
Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside. Cut bell pepper in half lengthwise; discard seeds and membranes.
Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel and discard skins, and cut pepper halves lengthwise into thin strips.
Combine beans and cumin in a bowl; stir well. Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions. Sprinkle with pepper.
Makes 4 servings.
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