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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

Servings and Times

Servings 2

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

  1. Heat oven to 200°F. Wrap pita rounds in aluminum foil and warm in oven about 10 minutes.
  2. 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.
  3. 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.