Roasted Vegetable Pitas Recipe
Summary
Ingredients
| Eggplant | 1 | |
| Parsley | 1 Tablespoon, chopped | |
| Lemon juice | 2 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 large clove garlic, crushed | ||
| 1 medium-size sweet red pepper | ||
| Cannellini beans | 1/2 Cup (16 tbs), drained | |
| Ground cumin | 1/2 Teaspoon | |
| 2 (6-inch) onion or plain pita bread rounds | ||
| 1/4 cup plain low-fat yogurt | ||
| 2 tablespoons chopped green onions | ||
| Coarsely ground pepper | ||
Directions
Pierce eggplant with a fork, and place on a baking sheet.
Broil 5'/2 inches from heat (with electric oven door partially opened) 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 red 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 heavy-duty, zip-top 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, red pepper strips, bean mixture, yogurt, and green onions.
Sprinkle with coarsely ground pepper.
Broil 5'/2 inches from heat (with electric oven door partially opened) 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 red 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 heavy-duty, zip-top 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, red pepper strips, bean mixture, yogurt, and green onions.
Sprinkle with coarsely ground pepper.
Chef
