Roasted Vegetable Pitas
| Yield: | 2 Servings |
| Categories: | Sandwiches |
| 1 | Eggplant, (1-pound) | |
| 1 | tb | Chopped parsley |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Olive oil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | lg | Clove garlic, crushed |
| 1 | md | Red bell pepper, (7 ounces) |
| 1/2 | c | Drained canned cannellini beans |
| 1/2 | ts | Ground cumin |
| 2 | Onion pita bread rounds, (6-inch) | |
| 1/4 | c | Plain low-fat yogurt |
| 2 | tb | Chopped green onions |
| Coarsely ground pepper |
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