*  Exported from  MasterCook  *

                         Roasted Vegetable Pitas

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.

Yield: 4 Servings


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