• Greek Pita Sandwiches

    Nutrition Facts

    Serving Size 1
    Calories 272
    Total Fat 7.5 g
    Saturated Fat 2 g
    Sodium 694 mg
    Total Carbohydrate 44 g
    Dietary Fiber 8 g
    Protein 10 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 teaspoons
    Small eggplant, cut into ½-inch cubes ½
    Small white onion, chopped ½
    Garbanzo beans, drained with juice reserved 1 can (15-ounce)
    Ground cumin 1 teaspoon
    Juice of ½ lemon
    Tomato, seeded and chopped 1
    Parsley, chopped 2 tablespoons
    Crumbled feta cheese 2 + 2 tablespoons
    Salt ¼ teaspoon
    Freshly ground pepper to taste
    Whole-wheat pita rounds 2 (6-inch)
    1. Heat oven to 200°F. Wrap pita rounds in aluminum foil and warm in oven about 10 minutes.
    2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add eggplant and onion, and sauté 9 minutes. Stir in garbanzo beans, cumin, lemon juice, and tomato, and cook 3-4 minutes, until beans are heated through. Add 2 tablespoons reserved garbanzo bean liquid, stir in parsley and 2 tablespoons feta, season with salt and pepper, and remove from heat.
    3. Cut warmed pita rounds in half. Spoon eggplant mixture into each half, top with remaining 2 tablespoons feta, and serve.

    Exchanges2 vegetables; 1.5 very lean meat substitutes; 2 starches; 1 fat

    Side Suggestions: Mediterranean saladToss cherry tomatoes, slices of red onion, and drained artichoke hearts together with red wine vinegar and olive oil. Season with salt and pepper.

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