Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

FETA, GARBANZO BEAN, AND EGGPLANT PITAS




Source of Recipe


Bon App�tit


List of Ingredients




2 tablespoons olive oil
1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
1 1/2 cups chopped onions
1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved
1 tablespoon ground cumin
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh mint, divided
5 tablespoons crumbled feta cheese, divided
3 pita bread rounds, warmed in oven or toasted


Recipe



Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; saut� until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Saut� until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.
Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.

Makes 6 halves.