Servings: 2 Servings
Sun-Dried Tomato Eggplant & Hummus Stuffed Pita
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).
Ingredients
- 2 1/2 tablespoons olive oil, divided
- 1 to 1 1/4 pounds eggplant
- 1 large bell pepper, sliced into long strips
- salt and pepper
- 2 1/2 tablespoons sun-dried tomato pesto
- 2 large whole wheat pita pockets
- 4 to 6 tablespoons hummus
- 2 cups mixed 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 12.9g
Lemon 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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