Feta, Garbanzo Bean, and Eggplant Pita Sandwich |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Easy and delicious Ingredients:
2 tablespoons olive oil |
1 lb japanese eggplant, unpeeled,cut into 3/4 cubes 1 1/2 cup chopped onions 15 oz can garbanzo beans, drained, reserve 1/2 |
1 1/2 cups chopped onions |
1 (15 1/2 ounce) can garbanzo beans, drained, 1/2 cup juices reserved |
1 tablespoon ground cumin |
1 tablespoon fresh lemon juice |
4 tablespoons chopped fresh mint, divided |
5 tablespoons crumbled feta cheese, divided |
3 pita bread rounds, warmed in oven or toasted |
Directions:
1. Heat oil in large nonstick skillet over medium high heat.
2. Add eggplants and onions, saute until soft and beginning to brown.
3. Stir in garbanzo beans, cumin, lemon juice, saute until heated through.
4. If mixture seems dry, add garbanzo bean juice by tablepoonfuls.
5. Stir in 3 tbsp mint and 3 tbsp feta cheese, season with salt and pepper.
6. Cut pita breads in halves, spoon eggplant mixture into pita.
7. Sprinkle with remaining mint and feta then serve.
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