*  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.