Nutrition Facts
Serving Size
1
Calories
272
Total Fat
7.5 g
Saturated Fat
2 g
Sodium
694 mg
Total Carbohydrate
44 g
Dietary Fiber
8 g
Protein
10 g
Ingredients and Preparation
Ingredients
Measures
Olive oil
2 teaspoons
Small eggplant, cut into ½-inch cubes
½
Small white onion, chopped
½
Garbanzo beans, drained with juice reserved
1 can (15-ounce)
Ground cumin
1 teaspoon
Juice of ½ lemon
Tomato, seeded and chopped
1
Parsley, chopped
2 tablespoons
Crumbled feta cheese
2 + 2 tablespoons
Salt
¼ teaspoon
Freshly ground pepper to taste
Whole-wheat pita rounds
2 (6-inch)
Directions
- Heat 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.