- 4-inch pita breads
- 2 Tbs. olive oil
- 1 lb. Japanese eggplant, unpeeled, cut into 3/4-inch cubes
- 1 1/4 cups chopped sweet onions, preferably Vidalia
- 1 15.5-oz. can chickpeas, drained, 1/2 cup liquid reserved
- 1 Tbs. fresh lemon juice
- 2 tsp. ground cumin
- 3 Tbs. minced fresh mint
Directions
- Preheat oven to 350°F. Stack pitas in foil, and wrap. Bake until heated through, about 10 minutes.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add eggplant and onions, and cook, stirring often, until softened and beginning to brown, about 10 minutes.
- Add chickpeas, lemon juice and cumin, and cook, stirring occasionally, about 5 minutes, or until heated through. If mixture seems dry, add enough chickpea liquid to moisten.
- Stir in mint. Season to taste with salt and pepper.
- Remove pitas from oven, and fill with eggplant mixture. Serve warm.
Ingredient Cost: <$1.50/serving
Nutrition Per Serving
• Calories 224
• Protein 11g
• Total Fat 6.5g (1g saturated)
• Carbohydrates 58g
• Cholesterol 0
• Sodium 541mg
• Fiber 8g
• Sugar 7g
Recipe Source
Ingredient Substitutions/Alterations
• Can substitute whole wheat pitas
• Other beans can be used in place of
chickpeas: navy beans and black-eyed
peas; less costly in dry bulk
