Recipe By : The Complete Soy Cookbook by Paulette Mitchell, p.166
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Red bell peppers -- roasted
1 1/2 lb Eggplant (1 md)
2 tb Lemon juice -- freshly squeezed
1 tb Olive oil
1/2 ts Garlic -- minced
1/4 ts Salt -- or to taste
1/4 ts Black pepper -- freshly ground,
- or to taste
2 tb Fresh cilantro -- chopped
1 1/2 c Cooked soybeans (15 oz) --
- drained and rinsed
1 ts Ground cumin
2 Pita breads (6")
1/2 c Nonfat plain yogurt
1/4 c Scallions -- finely chopped
1 ds Black pepper -- freshly ground,
- or to taste
Roasting concentrates flavors without adding fat and lends a
buttery-soft texture.
After roasting the peppers, position the oven rack about 6" 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
350°F.
Whisk together the lemon juice, olive oil, garlic, 1/8 ts salt, and
pepper in a small bowl. Adjust the seasonings to taste.
When the eggplant has cooled, peel it and cut into 1" 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"-wide
strips. Set aside.
Combine the soybeans, cumin, and remaining 1/8 ts 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.
