Side Pannel
Roasted Vegetable Pitas
Roasted Vegetable Pitas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sandwiches
Ingredients List
- 1 Eggplant, (1-pound)
- 1 tb Chopped parsley
- 2 tb Fresh lemon juice
- 1 ts Olive oil
- 1/4 ts Salt
- 1/8 ts Pepper
- 1 lg Clove garlic, crushed
- 1 md Red bell pepper, (7 ounces)
- 1/2 c Drained canned cannellini
- -beans
- 1/2 ts Ground cumin
- 2 Onion pita bread rounds,
- -(6-inch)
- 1/4 c Plain low-fat yogurt
- 2 tb Chopped green onions
- Coarsely ground pepper
Directions
Pierce eggplant with a fork; place on a baking sheet. Broil 5-1/2 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
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
Tweet