Ingredients
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1 tablespoon extra-virgin olive oil
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1 small eggplant, (about 12 ounces), cubed
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2 cloves garlic, minced
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1/4 teaspoon salt, divided
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2 tablespoons tahini, (see Note)
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3 tablespoons lemon juice
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1 tablespoon water
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1 15- or 19-ounce can chickpeas or cannellini beans, rinsed (see Tip)
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2 medium tomatoes, sliced
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3 tablespoons chopped fresh parsley, plus more for garnish
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1/2 medium red onion, thinly sliced
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1/4 cup crumbled feta
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1/4 cup halved pitted briny black olives, such as Kalamata (optional)
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4 whole-wheat pita breads, warmed and cut in half or into wedges
Directions
Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and 1/8 teaspoon salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, about 8 minutes.
Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas (or beans), parsley and the eggplant.
Arrange the chickpea-eggplant salad, tomatoes, onion, feta, olives (if using) and pitas on a platter. Serve at room temperature or chilled and sprinkled with more parsley, if desired.
SmartPoints value : 9
