Roasted Vegetable Pitas

Total Time
55mins
Prep 15 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Pierce eggplant with a fork; place on a baking sheet.
  2. Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently.
  3. Let cool; peel and coarsely chop.
  4. Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside.
  5. Cut bell pepper in half lengthwise; discard seeds and membranes.
  6. Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand.
  7. Broil 3 inches from heat 10 minutes or until blackened and charred.
  8. Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
  9. Peel and discard skins, and cut pepper halves lengthwise into thin strips.
  10. Combine beans and cumin in a bowl; stir well.
  11. Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions.
  12. Sprinkle with pepper.

Reviews

(1)
Most Helpful

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!

Anu June 12, 2002

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