Roasted Vegetable Pitas

* Exported from MasterCook *

Roasted Vegetable Pitas

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 166
Serving Size : 4 Preparation Time :0:00
Categories : Soyfoods Beans And Legumes
Main Dishes, Vegetarian Sandwiches
Vegetables Mitchell: Complete Soy
Cookbk

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 roasted red bell peppers
1 medium eggplant -- (about 1 1/2 pounds)
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt -- or to taste
1/4 teaspoon freshly ground black pepper -- or to taste
2 tablespoons chopped fresh cilantro
(do not use dried cilantro; if fresh is
unavailable substitute fresh
basil or flat-leaf parsley)
1 1/2 cups cooked soybeans
(one 15-ounce can -- drained and rinsed)
1 teaspoon ground cumin
2 white or whole wheat pita breads -- (6-inch)
1/2 cup nonfat plain yogurt
1/4 cup finely chopped scallions
(both green and white parts)
1 dash freshly ground black pepper -- or to taste

Makes 4 servings

Roasting concentrates flavors without adding fat and lends a buttery-soft
texture.

After roasting the peppers, position the oven rack about 6 inches from the
broiler heating element. Pierce the eggplant several places with a fork;
place it on a baking sheet. Turning once as it cooks, broil the eggplant
for about 15 minutes, or until it is very tender when pierced with a fork.
Set it aside to cool.

Move the oven rack to the center of the oven; preheat the oven to 350F.

Whisk together the lemon juice, olive oil, garlic, 1/8 teaspoon of the
salt, and pepper in a small bowl. Adjust the seasonings to taste.

When the eggplant has cooled, peel it and cut into 1-inch cubes. Toss the
eggplant, cilantro, and lemon juice mixture in a medium bowl. Set aside.

Cut the peeled roasted red bell peppers lengthwise into 1/4-inch-wide
strips. Set aside.

Combine the soybeans, cumin, and remaining 1/8 teaspoon salt in a small bowl.

Just before serving, wrap the pita breads in foil; place directly on the
oven rack for about 5 minutes, or until softened. (Or put the unwrapped
pitas in the microwave on high for about 45 seconds.) Use a serrated knife
to cut each pita in half horizontally.

Place the 4 pita bread halves, rough sides up, on large salad plates.
Evenly spread each pita round with the eggplant mixture: top with bell
pepper strips and mounds of the bean mixture. Add a dollop of yogurt to
each pita; sprinkle with the scallions and pepper.

ADVANCE PREPARATION: The eggplant and bell peppers can be roasted early the
day they are to be served; cover and refrigerate. The eggplant-cilantro
and soybean-cumin mixtures can be combined several hours before serving;
cover and refrigerate. Bring every thing to room temperature and assemble
just before serving.

Per serving: Cal 290, Pro 16.8g, Carb 32.2g, Fat 10.4g, Chol 0mg, Sod 266mg

Converted by MC_Buster.