Prep 15 mins
Cook 40 mins
- 1 lb eggplant
- 1 tablespoon parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon olive oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 clove garlic, crushed
- 1 red bell pepper
- 1⁄2 cup cannellini beans, drained
- 1⁄2 teaspoon ground cumin
- 2 pita breads, onion if you can find it
- 1⁄4 cup low-fat yogurt
- 2 tablespoons green onions, chopped
- coarsely ground black pepper
- 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.
Wonderful, even if a tad time-consuming. I used kidney beans instead of cannellini, and dried parsley instead of fresh. At the end, instead of topping the bread with the different mixtures, I combined all together, including the yogurt and onions, and filled them inside pita pockets. Hint: The yogurt adds an awesome tartness, so preferably don't omit it. This was great, Dancer! Thanks for making my first "pita experience" thoroughly enjoyable!