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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 lb eggplant |
1 tablespoon parsley, chopped |
2 tablespoons fresh lemon juice |
1 teaspoon olive oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 clove garlic, crushed |
1 red bell pepper |
1/2 cup cannellini beans, drained |
1/2 teaspoon ground cumin |
2 pita breads, onion if you can find it |
1/4 cup low-fat yogurt |
2 tablespoons green onions, chopped |
coarsely ground black pepper |
Directions:
1. Pierce eggplant with a fork; place on a baking sheet.
2. Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently.
3. Let cool; peel and coarsely chop.
4. Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside.
5. Cut bell pepper in half lengthwise; discard seeds and membranes.
6. Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand.
7. Broil 3 inches from heat 10 minutes or until blackened and charred.
8. Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
9. Peel and discard skins, and cut pepper halves lengthwise into thin strips.
10. Combine beans and cumin in a bowl; stir well.
11. Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions.
12. Sprinkle with pepper.
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