not vegan

[Guest guest]

* 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.