Roasted Vegetable Pitas
Roasting concentrates flavors without adding fat and lends a buttery-soft texture.
Yield
4 servingsPrep
30 minCook
20 minReady
?Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
roasted red bell peppers
|
|
| 1 | each |
eggplant
medium, about 1-1/2 pounds |
*
|
| 2 | tablespoons |
lemon juice
freshly squeezed |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | teaspoon |
garlic
minced |
|
| ¼ | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
or to taste |
|
| 2 | tablespoons |
cilantro
chopped fresh, (do not use dried cilantro, if fresh is, unavailable substitute fresh, basil or flatleaf parsley) |
|
| 1 ½ | 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 |
* |
| ½ | cup |
yogurt, non-fat
plain |
|
| ¼ | cup |
scallions, spring or green onions
finely chopped, (both green and white parts) |
|
| 1 | dash |
black pepper
or to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
roasted red bell peppers
|
|
| 1 | each |
eggplant
medium, about 1-1/2 pounds |
*
|
| 3E+1 | ml |
lemon juice
freshly squeezed |
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
garlic
minced |
|
| 1.3 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
or to taste |
|
| 3E+1 | ml |
cilantro
chopped fresh, (do not use dried cilantro, if fresh is, unavailable substitute fresh, basil or flatleaf parsley) |
|
| 355 | ml |
soybeans (daizu)
cooked, (one 15ounce can drained and rinsed) |
|
| 5 | ml |
cumin
ground |
|
| 2 | each |
pita bread rounds
white or whole wheat, about 6-inches each |
* |
| 118 | ml |
yogurt, non-fat
plain |
|
| 59 | ml |
scallions, spring or green onions
finely chopped, (both green and white parts) |
|
| 1 | dash |
black pepper
or to taste |
*
|
Directions
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℉ (180℃).
Whisk together the lemon juice, olive oil, garlic, ⅛ 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 ¼ inch-wide strips.
Set aside.
Combine the soybeans, cumin, and remaining ⅛ 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.
