| 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 igor@digex.net on Jan 28, 1997.
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