Nutrition Facts

Serving Size1
Total Fat7.5 g
Saturated Fat2 g
Sodium694 mg
Total Carbohydrate44 g
Dietary Fiber8 g
Protein10 g

Servings and Times


Ingredients and Preparation

Olive oil2 teaspoons
Small eggplant, cut into ½-inch cubes½
Small white onion, chopped½
Garbanzo beans, drained with juice reserved1 can (15-ounce)
Ground cumin1 teaspoon
Juice of ½ lemon
Tomato, seeded and chopped1
Parsley, chopped2 tablespoons
Crumbled feta cheese2 + 2 tablespoons
Salt¼ teaspoon
Freshly ground pepper to taste
Whole-wheat pita rounds2 (6-inch)
  1. Directions
  2. Heat oven to 200°F. Wrap pita rounds in aluminum foil and warm in oven about 10 minutes.
  3. 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.
  4. Cut warmed pita rounds in half. Spoon eggplant mixture into each half, top with remaining 2 tablespoons feta, and serve.