Directions:
- Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.
- Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.04 Kcal (967 kJ) | ||
| Calories from fat | 76.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 13% | |
|---|---|---|---|
| Cholesterol | 11.39mg | 4% | |
| Sodium | 359.84mg | 15% | |
| Potassium | 377mg | 8% | |
| Total Carbs | 31.59g | 11% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 7.21g | 14% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 61.1mg | 339% | |
| Calcium | 142.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 117.78 Kcal (493 kJ) | ||
| Calories from fat | 38.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 13% | |
|---|---|---|---|
| Cholesterol | 5.8mg | 4% | |
| Sodium | 183.44mg | 15% | |
| Potassium | 192.18mg | 8% | |
| Total Carbs | 16.1g | 11% | |
| Sugars | 2.82g | 22% | |
| Dietary Fiber | 2.43g | 19% | |
| Protein | 3.67g | 14% | |
| Vitamin C | 4.3mg | 14% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 31.1mg | 339% | |
| Calcium | 72.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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