Eggplant and Chick Pea Pita Sandwiches
Created by Kchurchill5 on September 24, 2014
- Servings: 3-6
- Prep Time: 5m
- Cook Time: 15m
- Recipe #14355
Ingredients
- 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)
How to Make
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- Serving Size: 1 (502.1 g)
- Calories 280
- Total Fat - 12.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 5.3 mg
- Sodium - 106.5 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 9.4 g
- Sugars - 16.8 g
- Protein - 10.9 g
- Calcium - 193.2 mg
- Iron - 3.7 mg
- Vitamin C - 19.2 mg
- Thiamin - 0.3 mg