Roasted Vegetable Pitas

Name: Roasted Vegetable Pitas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
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

Submitted by Dancer

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Ready In:: 55mins
Ingredients:: 14
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

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.

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Reviews

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_N

Tweaks

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_N