Yield: 2 Servings
|1 tablespoon||Chopped parsley|
|2 tablespoons||Fresh lemon juice|
|1 teaspoon||Olive oil|
|1 large||Clove garlic, crushed|
|1 medium||Red bell pepper, (7 ounces)|
|½ cup||Drained canned cannellini beans|
|½ teaspoon||Ground cumin|
|2||Onion pita bread rounds, (6-inch)|
|¼ cup||Plain low-fat yogurt|
|2 tablespoons||Chopped green onions|
|Coarsely ground pepper|
Pierce eggplant with a fork; place on a baking sheet. Broil 5-½ inches from heat 30 minutes or until very tender, turning frequently. Let cool; peel and coarsely chop. 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. Yield: 2 servings.
Per serving: 446 Calories; 5g Fat (9% calories from fat); 21g Protein; 83g Carbohydrate; 2mg Cholesterol; 625mg Sodium Recipe by: Cooking Light, Sept 1994, page 106 Posted to MC-Recipe Digest V1 #450 by igor@... on Jan 28, 1997.