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Greek Pita Sandwiches
Nutrition Facts
| 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 and Preparation
| 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) |
- Directions
- Heat oven to 200°F. Wrap pita rounds in aluminum foil and warm in oven about 10 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add eggplant and onion, and sauté 9 minutes. Stir in garbanzo beans, cumin, lemon juice, and tomato, and cook 3-4 minutes, until beans are heated through. Add 2 tablespoons reserved garbanzo bean liquid, stir in parsley and 2 tablespoons feta, season with salt and pepper, and remove from heat.
- Cut warmed pita rounds in half. Spoon eggplant mixture into each half, top with remaining 2 tablespoons feta, and serve.
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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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