Name: Roasted Vegetable Pitas
Ingredients: 1 Eggplant, (1-pound); 1 tb Chopped parsley; 2 tb Fresh lemon juice; 1 ts Olive oil; 1/4 ts Salt; 1/8 ts Pepper; 1 lg Clove garlic, crushed; 1 md Red bell pepper, (7 ounces); 1/2 c Drained canned cannellini beans; 1/2 ts Ground cumin; 2 Onion pita bread rounds, (6-inch); 1/4 c Plain low-fat yogurt; 2 tb Chopped green onions; Coarsely ground pepper

I think of Peter after He denied the Lord. The Bible says, “He went out and wept bitterly” (Lk. 22:62). Psalm 38:18, “For I confess my iniquity; I am full of anxiety because of my sin.” Jeremiah 31:18, “I have surely heard Ephraim grieving, ‘You have chastised me, and I was chastised, like an untrained calf; bring me back that I may be restored, for You are the LORD my God.’” In the Beatitudes our Lord said, “Blessed are those who mourn, for they shall be comforted” (Mt. 5:4). In 2 Corinthians 7, Paul spoke of a “godly sorrow.” In the depths of your relationship with God have you ever experienced this? When we sin against God we should experience our most intense grief. In verse 3 of Psalm 6, David speaks of His soul being “greatly dismayed.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Sandwiches	2	Servings

INGREDIENTS

1		Eggplant, (1-pound)
1	tb	Chopped parsley
2	tb	Fresh lemon juice
1	ts	Olive oil
1/4	ts	Salt
1/8	ts	Pepper
1	lg	Clove garlic, crushed
1	md	Red bell pepper, (7 ounces)
1/2	c	Drained canned cannellini beans
1/2	ts	Ground cumin
2		Onion pita bread rounds, (6-inch)
1/4	c	Plain low-fat yogurt
2	tb	Chopped green onions
		Coarsely ground pepper

INSTRUCTIONS

Pierce eggplant with a fork; place on a baking sheet. Broil 5-1/2 inches
from heat 30 minutes or until very tender, turning frequently. Let cool;
peel and coarsely chop. Combine eggplant, parsley, and next 5 ingredients
in a bowl; stir well, and set aside.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place
pepper, skin side up, on a foil-lined baking sheet; flatten with palm of
hand. Broil 3 inches from heat 10 minutes or until blackened and charred.
Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
Peel and discard skins, and cut pepper halves lengthwise into thin strips.
Combine beans and cumin in a bowl; stir well. Top each pita round evenly
with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green
onions. Sprinkle with pepper. Yield: 2 servings.
Per serving: 446 Calories; 5g Fat (9% calories from fat); 21g Protein; 83g
Carbohydrate; 2mg Cholesterol; 625mg Sodium
Recipe by: Cooking Light, Sept 1994, page 106
Posted to MC-Recipe Digest V1 #450 by [email protected] on Jan 28, 1997.

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