Roasted Vegetable Pitas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb eggplant
• 1 tablespoon parsley, chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, crushed
• 1 red bell pepper
• 1/2 cup cannellini beans, drained
• 1/2 teaspoon ground cumin
• 2 pita breads, onion if you can find it
• 1/4 cup low-fat yogurt
• 2 tablespoons green onions, chopped
• coarsely ground black pepper

Recipe

• 1 pierce eggplant with a fork; place on a baking sheet.
• 2 broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently.
• 3 let cool; peel and coarsely chop.
• 4 combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside.
• 5 cut bell pepper in half lengthwise; discard seeds and membranes.
• 6 place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand.
• 7 broil 3 inches from heat 10 minutes or until blackened and charred.
• 8 place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.
• 9 peel and discard skins, and cut pepper halves lengthwise into thin strips.
• 10 combine beans and cumin in a bowl; stir well.
• 11 top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions.
• 12 sprinkle with pepper.