Try this Roasted Vegetable Pitas recipe, or contribute your own.
Suggest a better descriptionPierce eggplant with a fork; place on a baking sheet. Broil 5-1/2 inches from heat 30 minutes or until very tender, turning frequently. Let cool; peel and coarsely chop. Combine eggplant, parsley, and next 5 ingredients in a bowl; stir well, and set aside. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel and discard skins, and cut pepper halves lengthwise into thin strips. Combine beans and cumin in a bowl; stir well. Top each pita round evenly with eggplant mixture, bell pepper strips, bean mixture, yogurt, and green onions. Sprinkle with pepper. Yield: 2 servings. Per serving: 446 Calories; 5g Fat (9% calories from fat); 21g Protein; 83g Carbohydrate; 2mg Cholesterol; 625mg Sodium Recipe by: Cooking Light, Sept 1994, page 106 Posted to MC-Recipe Digest V1 #450 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 36 | ||
Calories from Fat: 11 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 23.3mg | 1 % | |
Potassium 137.8mg | 4 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.7g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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