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Feta, Garbanzo Bean, and Eggplant Pita Sandwiches

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Feta, Garbanzo Bean, and Eggplant Pita Sandwiches

Feta, Garbanzo Bean, and Eggplant Pita Sandwiches

amanda

Equipment

  • - Stand Mixer with Dough Hooks

  • - Food Processor

  • - Garlic Press

  • - Measuring Cups & Spoons

  • - Mixing Bowls (Multiple Sizes)

  • - Cutting Board

  • - Chef's Knife

  • - Pizza Stone (optional)

  • - Silicone Baking Mat (for Pizzas, not strictly for the recipe but useful if making pita bread at home on a stone or hot baking sheet)

  • - Digital Food Scale

Ingredients

  • 2 tablespoons olive oil

  • 1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes

  • 1 1/2 cups chopped onions

  • 1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved

  • 1 tablespoon ground cumin

  • 1 tablespoon fresh lemon juice

  • 4 tablespoons chopped fresh mint, divided

  • 5 tablespoons crumbled feta cheese, divided

  • 3 pita bread rounds, warmed in oven or toasted

Instructions

1

Instruction 1

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.
2

Instruction 2

Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.
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