Roasted Vegetable Pitas

Recipe Ingredients

1		Eggplant - (1-pound)
1 tablespoon	15ml	Chopped parsley
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1		Garlic - crushed
1		Red bell pepper - (7 ounces) (medium)
1/2 cup	80g / 2.8oz	Drained canned cannellini beans
1/2 teaspoon	2.5ml	Ground cumin
2		Onion pita bread rounds - (6-inch)
1/4 cup	59ml	Plain low-fat yogurt
2 tablespoons	30ml	Chopped green onions
		Coarsely ground pepper

Recipe Instructions

Pierce eggplant with a fork; place on a baking sheet. Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently. Let cool; peel and coarsely chop. Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel and discard skins, and cut pepper halves lengthwise into thin strips.

Combine beans and cumin in a bowl; stir well. Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions. Sprinkle with pepper.

Source:
Cooking Light, Sept 1994, page 106

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