Roasted Vegetable Pitas

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

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.