Adapted from CooksAid.com
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 |
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) |
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.