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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 2 tablespoons olive oil
- 1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
- 1 1/2 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 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 eggplant cubes and onions; saute until soft and beginning to brown, about 9 minutes.
- Stir in garbanzo beans, cumin, and lemon juice.
- Saute until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes.
- Stir in 3 tablespoons mint and 3 tablespoons feta cheese.
- Season generously with salt and pepper.
- Cut pita breads crosswise in half.
- Spoon eggplant mixture into pita breads.
- Sprinkle filling with remaining mint and feta and serve.
