Greek Pita SandwichesEn Español (Spanish Version)
7.5 gSaturated Fat2 gSodium
694 mgTotal Carbohydrate
44 gDietary Fiber8 gProtein
10 gServings2IngredientsMeasuresOlive oil2 teaspoonsSmall eggplant, cut into ½-inch cubes½Small white onion, chopped½Garbanzo beans, drained with juice reserved1 can (15-ounce)Ground cumin1 teaspoonJuice of ½ lemonTomato, seeded and chopped1Parsley, chopped2 tablespoonsCrumbled feta cheese2 + 2 tablespoonsSalt¼ teaspoonFreshly ground pepper to tasteWhole-wheat pita rounds2 (6-inch)DirectionsHeat 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.