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

Servings and Times

Servings 2

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)
  • 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.