Feta, Garbanzo Bean, and Eggplant Pita Sandwiches

Name: Feta, Garbanzo Bean, and Eggplant Pita Sandwiches
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes; 1 1 1/2 cups chopped onions; 1 1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved; 1 1 tablespoon ground cumin; 1 1 tablespoon fresh lemon juice; 1 4 tablespoons chopped fresh mint, divided; 1 5 tablespoons crumbled feta cheese, divided; 1 3 pita bread rounds; 1 warmed in oven or toasted

From the kitchen of Carly

Roasted eggplant and chickpeas meet cumin warmth in these pita pockets, topped with cool crumbled feta and bright mint. Soft, savory, and meatless without feeling like a compromise. Perfect for lunch or a light dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
11 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
11 1/2 cups chopped onions
11 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved
11 tablespoon ground cumin
11 tablespoon fresh lemon juice
14 tablespoons chopped fresh mint, divided
15 tablespoons crumbled feta cheese, divided
13 pita bread rounds
1warmed in oven or toasted

Instructions

Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Sauté 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.