Roasted vegetable pitas

Yield: 2 Servings

Measure Ingredient
1 Eggplant, (1-pound)
1 tablespoon Chopped parsley
2 tablespoons Fresh lemon juice
1 teaspoon Olive oil
¼ teaspoon Salt
⅛ teaspoon Pepper
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.

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