Nutrition Facts
| Serving Size | 1 |
| Calories | 272 |
| Total Fat | 7.5 g |
| Saturated Fat | 2 g |
| Sodium | 694 mg |
| Total Carbohydrate | 44 g |
| Dietary Fiber | 8 g |
| Protein | 10 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Olive oil | 2 teaspoons |
| Small eggplant, cut into ½-inch cubes | ½ |
| Small white onion, chopped | ½ |
| Garbanzo beans, drained with juice reserved | 1 can (15-ounce) |
| Ground cumin | 1 teaspoon |
| Juice of ½ lemon |
| Tomato, seeded and chopped | 1 |
| Parsley, chopped | 2 tablespoons |
| Crumbled feta cheese | 2 + 2 tablespoons |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste |
| Whole-wheat pita rounds | 2 (6-inch) |
Directions
- Heat oven to 200°F. Wrap pita rounds in aluminum foil and warm in oven about 10 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add eggplant and onion, and sauté 9 minutes. Stir in garbanzo beans, cumin, lemon juice, and tomato, and cook 3-4 minutes, until beans are heated through. Add 2 tablespoons reserved garbanzo bean liquid, stir in parsley and 2 tablespoons feta, season with salt and pepper, and remove from heat.
- Cut warmed pita rounds in half. Spoon eggplant mixture into each half, top with remaining 2 tablespoons feta, and serve.
Exchanges
2 vegetables; 1.5 very lean meat substitutes; 2 starches; 1 fat
Side Suggestions: Mediterranean salad
Toss cherry tomatoes, slices of red onion, and drained artichoke hearts together with red wine vinegar and olive oil. Season with salt and pepper.