|Olive oil||2 teaspoons|
|Small eggplant, cut into ½-inch cubes||½|
|Small white onion, chopped||½|
|Garbanzo beans, drained with juice reserved||1 can (15-ounce)|
|Ground cumin||1 teaspoon|
|Juice of ½ lemon|
|Tomato, seeded and chopped||1|
|Parsley, chopped||2 tablespoons|
|Crumbled feta cheese||2 + 2 tablespoons|
|Freshly ground pepper to taste|
|Whole-wheat pita rounds||2 (6-inch)|
- Heat oven to 200°F. Wrap pita rounds in aluminum foil and warm in oven about 10 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add eggplant and onion, and sauté 9 minutes. Stir in garbanzo beans, cumin, lemon juice, and tomato, and cook 3-4 minutes, until beans are heated through. Add 2 tablespoons reserved garbanzo bean liquid, stir in parsley and 2 tablespoons feta, season with salt and pepper, and remove from heat.
- Cut warmed pita rounds in half. Spoon eggplant mixture into each half, top with remaining 2 tablespoons feta, and serve.
2 vegetables; 1.5 very lean meat substitutes; 2 starches; 1 fat
Side Suggestions: Mediterranean salad
Toss cherry tomatoes, slices of red onion, and drained artichoke hearts together with red wine vinegar and olive oil. Season with salt and pepper.
|Saturated Fat||2 g|
|Dietary Fiber||8 g|
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