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Categories:Viewed: 103 - Published at: 8 years ago
Ingredients
- 2 tablespoons olive oil
- 1 lb Japanese eggplant, unpeeled,cut into 3/4 cubes 1 1/2 cup chopped onions 15 oz can garbanzo beans, drained, reserve 1/2
- 1 12 cups chopped onions
- 1 (15 1/2 ounce) can garbanzo beans, drained, 1/2 cup juices reserved
- 1 tablespoon ground cumin
- 1 tablespoon fresh lemon juice
- 4 tablespoons chopped of fresh mint, divided
- 5 tablespoons crumbled feta cheese, divided
- 3 pita bread rounds, warmed in oven or toasted
Method
- Heat oil in large nonstick skillet over medium high heat.
- Add eggplants and onions, saute until soft and beginning to brown.
- Stir in garbanzo beans, cumin, lemon juice, saute until heated through.
- If mixture seems dry, add garbanzo bean juice by tablepoonfuls.
- Stir in 3 tbsp mint and 3 tbsp feta cheese, season with salt and pepper.
- Cut pita breads in halves, spoon eggplant mixture into pita.
- Sprinkle with remaining mint and feta then serve.
