For a more filling meal, you can add lean protein to the stuffed pita, such as chickpeas, hard boiled eggs, chicken or shrimp. You can use whatever hummus you prefer. I used a lemon hummus (recipe in the notes below).
Prep Time10 minutesmins
Cook Time30 minutesmins
Ingredients
2 1/2tablespoonsolive oil, divided
1 to 1 1/4poundseggplant
1large bell pepper, sliced into long strips
salt and pepper
2 1/2tablespoonssun-dried tomato pesto
2large whole wheat pita pockets
4 to 6tablespoonshummus
2cupsmixed greens
Instructions
Preheat the oven to 400ºF. Position an oven rack in the upper third and lower third positions. Line 2 baking sheets with parchment paper or silicone mats.
Trim off the top of the eggplant. Dice into 1/2-inch chunks. Transfer the eggplant into a bowl and toss with 2 tablespoons of olive oil, a generous pinch of salt, and a small pinch of ground black pepper. Spread the eggplant over a prepared baking sheet. We'll use the bowl later, so set it aside.
Toss the sliced bell peppers with the remaining oil. Spread over the other baking sheet.
Roast the peppers for 20 minutes and the eggplant for 30 minutes. Make sure that the eggplant is soft and tender.
Pour the roasted eggplant into the same bowl you used before. Toss it with 2 1/2 tablespoons of the sun-dried tomato pesto. Taste and add more pesto, if necessary.
Slice the pita pockets in half. Spread 1 to 1 1/2 tablespoons of hummus into each pita pocket half. Add more hummus, if you like. Next, fill each pocket with 1/2 cup of mixed greens. Divide the peppers and eggplant between the pita pockets. Enjoy!
Notes
NUTRITION INFORMATION: Amount for 2 stuffed pita halves: Calories: 492, Total Fat 24.8g, Saturated Fat: 3.4g, Cholesterol: 1mg, Sodium: 445mg, Total Carbohydrate: 61.5g, Dietary Fiber: 16.6g, Sugar: 13.7g, Protein 12.9gLemon Hummus Recipe: 1 can chickpeas, drained (save the liquid), 3 tablespoons olive oil, 3 tablespoons reserved liquid from chickpeas, 1 clove of garlic, 1 tablespoon tahini, zest from 1 lemon, juice from 1 lemon, 1/2 teaspoon salt, pinch of ground black pepper. Blend everything in a blender for food processor until smooth. Taste and adjust the seasonings to your liking.Sun-Dried Tomato Pesto Recipe: 3/4 cups sun-dried tomatoes (I used the kind that's not packed in oil, but use whatever is readily available), 1/3 cup packed basil, 1/4 cup walnuts, 1/2 cup shredded parmesan, 1/2 cup olive oil, 1/3 cup filtered water, 1/2 teaspoon kosher salt. Blend all of these ingredients in a food processor. If the pesto is too thick for tossing with the eggplant, mix a tiny bit of olive oil to the pesto to thin it out.
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