Feta, Garbanzo Bean, and Eggplant Pita Sandwiches

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These good-for-you sandwiches are low in fat and meatless. MAKES: 6 halves. SOURCE: Bon Appétit | February 2005
2 tbsp. olive oil
1 lb. Japanese eggplants, unpeeled, cut into 3/4-inch cubes
1 1/2 cups chopped onions
1 15 1/2-oz. can garbanzo beans, drained, 1/2 cup juices reserved
1 tbsp. ground cumin
1 tbsp. fresh lemon juice
4 tbsp. shopped fresh mint, divided
5 tbsp. crumbled feta cheese, divided
3 pita bread rounds, warmed in oven or toasted
1. Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.
2. Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.
Dish   Sandwich/WrapMain Ingredient   Vegetables
Features   Vegetarian

Tianna Jordan

Member since Aug 2009

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