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Greek Pita Sandwiches

Adapted from CooksAid.com

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 TOP

Servings

Ingredients and Preparation TOP

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

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