Roasted Vegetable Pitas
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 ...
Ingredients
- 2roasted red bell peppers
- 1medium eggplant -- (about 1 1/2 pounds)
- 2tablespoons freshly squeezed lemon juice
- 1tablespoonolive oil
- 1/2teaspoonminced garlic
- 1/4teaspoonsalt -- or to taste
- 1/4teaspoonfreshly ground black pepper -- or to taste
- 2tablespoons chopped fresh cilantro
Directions
- 1
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 t
- 2
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 t
- 3
After roasting the peppers, position the oven rack about 6 inches from the broiler heating element
- 4
Pierce the eggplant several places with a fork
- 5
place it on a baking sheet
- 6
Turning once as it cooks, broil the eggplant for about 15 minutes, or until it is very tender when pierced with a fork
- 7
Set it aside to cool
- 8
Move the oven rack to the center of the oven