Roasted Vegetable Pitas

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Prep: 30 minutes Cook: 20 minutes

368 calories per serving view nutrition facts

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2	each	sweet red bell peppers, roasted
1	each	eggplant	medium, about 1-1/2 pounds
2	tablespoons	lemon juice	freshly squeezed
1	tablespoon	olive oil
1/2	teaspoon	garlic	minced
1/4	teaspoon	salt	or to taste
1/4	teaspoon	black pepper	or to taste
2	tablespoons	cilantro leaves	chopped fresh, (do not use dried cilantro, if fresh is, unavailable substitute fresh, basil or flatleaf parsley)
1 1/2	cups	soybeans (daizu)	cooked, (one 15ounce can drained and rinsed)
1	teaspoon	cumin	ground
2	each	pita bread rounds	white or whole wheat, about 6-inches each
1/2	cup	yogurt, non-fat	plain
1/4	cup	scallions, spring or green onions	finely chopped, (both green and white parts)
1	dash	black pepper	or to taste

After roasting the peppers, position the oven rack about 6 inches from the broiler heating element.

Pierce the eggplant several places with a fork; place it on a baking sheet.

Turning once as it cooks, broil the eggplant for about 15 minutes, or until it is very tender when pierced with a fork.

Set it aside to cool.

Move the oven rack to the center of the oven; preheat the oven to 350 F.

Whisk together the lemon juice, olive oil, garlic, 1/8 teaspoon of the salt, and pepper in a small bowl.

Adjust the seasonings to taste.

When the eggplant has cooled, peel it and cut into 1-inch cubes.

Toss the eggplant, cilantro, and lemon juice mixture in a medium bowl.

Set aside.

Cut the peeled roasted red bell peppers lengthwise into 1/4-

inch-wide strips.

Set aside.

Combine the soybeans, cumin, and remaining 1/8 teaspoon salt in a small bowl.

Just before serving, wrap the pita breads in foil; place directly on the oven rack for about 5 minutes, or until softened.

(Or put the unwrapped pitas in the microwave on high for about 45 seconds).

Use a serrated knife to cut each pita in half horizontally.

Place the 4 pita bread halves, rough sides up, on large salad plates.

Evenly spread each pita round with the eggplant mixture: top with bell pepper strips and mounds of the bean mixture.

Add a dollop of yogurt to each pita; sprinkle with the scallions and pepper.

ADVANCE PREPARATION: The eggplant and bell peppers can be roasted early the day they are to be served; cover and refrigerate.

The eggplant-cilantro and soybean-cumin mixtures can be combined several hours before serving; cover and refrigerate.

Bring everything to room temperature and assemble just before serving.

Serving Size 178g

Amount per Serving

Calories 368 43% of calories from fat