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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.56 Kcal (664 kJ) | ||
| Calories from fat | 16.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 3% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 351.46mg | 15% | |
| Potassium | 390.63mg | 8% | |
| Total Carbs | 30g | 10% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 5.71g | 23% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 36.9mg | 62% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.1mg | 78% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 66.22 Kcal (277 kJ) | ||
| Calories from fat | 6.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 3% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 0% | |
| Sodium | 146.79mg | 15% | |
| Potassium | 163.15mg | 8% | |
| Total Carbs | 12.53g | 10% | |
| Sugars | 3.1g | 30% | |
| Dietary Fiber | 2.38g | 23% | |
| Protein | 2.48g | 12% | |
| Vitamin C | 15.4mg | 62% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.9mg | 78% | |
| Calcium | 33.1mg | 8% | |
* 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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