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Eggplant and Chick Pea Pita Sandwiches

Here's how you make Eggplant and Chick Pea Pita Sandwiches
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  • Servings: 3-6
  • Prep: 5m
  • Cook: 15m
    • The following recipe serves 3-6 people.

Ingredients

The ingredients are:
  • Pita bread (3 breads, cut in half, or your favorite flat bread)
  • 1 1/2 cups fresh spinach (baby spinach, stems removed)
  • FILLING
  • 1 pound eggplant (Japanese, unpeeled and cut into cubes)
  • 1 1/2 cups diced sweet onion (I used a Vidalia; you could also use a yellow onion if you can't find a sweet onion)
  • 1 teaspoon minced garlic
  • 1 can (15 ounce) chick peas (garbanzo beans), drained
  • Chicken broth, optional if needed
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons fresh mint, torn, divided (save half for the garnish)
  • 4 tablespoons Feta cheese, crumbled, divided (save half for the garnish)
  • 3/4 to 1 tablespoon ground cumin
  • Pinch red pepper flakes
  • Kosher salt to taste
  • Pepper to taste
  • 2 tablespoons oil (olive oil)
  • Garnish
  • Fresh mint, torn (from above)
  • Feta, crumbled (from above)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Eggplant ... Now, many people still believe that eggplant needs to be 'salted' before using. I don't - especially when using the smaller Japanese eggplant. The smaller eggplant are usually very tender; and, NOT bitter. But, even when using the larger eggplant; I still do NOT salt.

  • Step 2: Eggplant ... Heat up the olive oil in a saute pan, on medium high heat. Add the eggplant, onions, red pepper flakes, and saute for 5 minutes, stirring often. Then, lightly season with salt and pepper; and, cook an additional 5 minutes until tender and golden brown, continuing to stir. Add the garlic right at the end; otherwise, the garlic can burn. NOTE: During the cooking, if the pan gets dry; add a little chicken broth - you don't want to add any more oil.

  • Step 3: Finish ... Add the chick peas, cumin; and, season again with salt and pepper if needed. Cook a 3-54 minutes until the chick peas are heated through. Remove from the heat, and add the mint, Feta, and lemon juice.

  • Step 4: Pita ... Heat up the pita or flat bread as the eggplant finishes cooking. Stuff the pita with spinach; add the eggplant chickpea mix; and garnish with the extra mint and Feta.

  • Step 5: Serve and ENJOY! ... Dig in! Perfect to enjoy with a cup or bowl of soup for lunch or dinner. And, perfect for a meatless Monday. Now, the recipe makes 6 half stuffed pitas, or 3 whole sandwiches; and, depending on the size of the flat breads, you can cut them in half too. It's full of flavor, and hearty as well.

We hope you enjoy this recipe!

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