How To make Roasted Vegetable Pitas
2 roasted red bell peppers
1 medium eggplant
(about 1 1/2 pounds)
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt :
or to taste
1/4 teaspoon freshly ground black pepper -- or to taste
2 tablespoons chopped fresh cilantro
(do not use dried cilantro; if fresh is unavailable substitute fresh basil or flat-leaf parsley) 1 1/2 cups cooked soybeans
(one 15-ounce can drained and rinsed) 1 teaspoon ground cumin
2 white or whole wheat pita breads :
(6-inch)
1/2 cup nonfat plain yogurt
1/4 cup finely chopped scallions
(both green and white parts) 1 dash freshly ground black pepper -- or to taste
Makes 4 servings
Roasting concentrates flavors without adding fat and lends a buttery-soft texture.
After roasting the peppers, position the oven rack about 6 inches 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 350F.
Whisk together the lemon juice, olive oil, garlic, 1/8 teaspoon of the salt, and pepper in a small bowl. Adjust the seasonings to taste.
When the eggplant has cooled, peel it and cut into 1-inch 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-inch-wide strips. Set aside.
Combine the soybeans, cumin, and remaining 1/8 teaspoon 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.
Per serving: Cal 290, Pro 16.8g, Carb 32.2g, Fat 10.4g, Chol 0mg, Sod 266mg
Converted by MC_Buster.
How To make Roasted Vegetable Pitas's Videos
Roasted Vegetable Medley | Akis Petretzikis
Roasted Vegetable Medley | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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Sabich (Eggplant Stuffed Pita) Recipe
INGREDIENTS (Serves 5)
5 whole wheat pita breads
1 eggplant
1 tablespoon salt
oil, for frying
3 potatoes, peeled and sliced
1 bunch parsley, finely chopped
1/4 red cabbage, shredded
3 eggs, hard-boiled and sliced
Salt and pepper
Tahini
Amba (pickled mango sauce)
Schug (spicy chili paste), optional
Sliced pickles, optional
Israeli Salad
2 tomatoes
2 cucumbers
1 tablespoon lemon juice
1 tablespoon olive oil
pinch of salt and pepper
PREPARATION
1. Cut the eggplant into half-inch slices. Place the slices on a baking tray.
2. Sprinkle the eggplant with salt on both sides. Wait 20 minutes for the salt to pull the water out of the eggplant and make the eggplant soft. Wipe off the salt and water with a paper towel.
3. In the meantime, bring a large pot of water to a boil. Peel and slice the potatoes. Add them to the boiling water, cover and cook for 11 minutes. This is also a good time to prepare the hard boiled eggs.
4. Add enough oil to a frying pan to cover the bottom of the pan, and bring to medium-low heat. Add the eggplant and cook on each side for 4-5 minutes. If the flame is too high, the eggplant will burn without cooking on the inside.
5. Remove the eggplant from the oil and place on a paper towel-lined tray. Place more paper towels on top and squeeze them down with a spoon to remove the oil from the eggplant.
6. Prepare the Israeli salad, chopped parsley, shredded cabbage, tahini, salt and pepper.
7. Time to stuff the pita! Add each ingredient twice, and don’t forget the pinch of salt and pepper- it changes everything.
4 Pitta Bread Fillings Ideas (HEALTHY PITA POCKET SANDWICHES!)
Find out 4 healthy ideas to have pita bread fillings. Video show how to make veggie, buckwheat, avocado and egg pita pocket sandwiches.
Enjoy healthy sandwiches!
My tools:
✅ Hand Crafted Bread Lame with 6 Blades Included
✅ Bench Scraper, Metal Dough Scraper Cutter Pastry Chopper with Wooden Handle
✅ Food-safe Flexible Plastic Dough Cutter Scraper White, Green
✅ Silicone Pastry Mat Extra Large Non Slip with Measurement for Fondant, Rolling Dough, Pie Crust, Pizza and Cookies
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Video of 4 Pitta Bread Fillings Ideas (HEALTHY PITA POCKET SANDWICHES!)
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► Chicken Recipe Ideas
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Roasted Cauliflower and Chickpea Pita Recipe
Roasted cauliflower and chickpeas paired with a rich, creamy garlic-dill Greek yogurt sauce is delicious way to spice up your sandwich game.
Try this FAGE Total Greek yogurt recipe:
GRILLED VEGGIE SANDWICH ????
RECIPE (2 servings, 20min prep time)
-1 zucchini
-1 small eggplant
-1 red pepper
-2 cloves garlic
-2 Tbsp olive oil
-2 Tbsp balsamic vinegar
-a pinch of salt and dried oregano
Slice the veggies and mince the garlic.
Combine everything and set aside while making the sauce.
Grill on high hear in a pan (the peppers will need a bit longer than eggplant/zucchini, if the skin burns, don’t worry, you can rub it off layer)
Spicy hummus:
-1/4 cup (65g) hummus
-3 sun dried tomatoes
-2 Tsp Sambal oelek ir Chili Sauce
Blend until creamy
-2 bread rolls
-some rocket
-optionally vegan feta and hot sauce
Build your sandwich and enjoy! ????
ROASTED VEGGIE PITAS ???????????? Homemade DELICIOUS HEALTHY FOOD - High protein with CHICKPEAS ????
@pinchofyum
• • • • • •
That crunchy chickpea wiggle though. Roasted veggie pitas (spiced cauliflower and crispy chickpeas) with creamy avocado dip and yogurt, olive
For the Avocado Dip:
2 ripe avocados
1–2 cloves garlic
2 tablespoons olive oil
2 tablespoons water (more as needed)
a handful of cilantro
1/2 teaspoon salt
1 teaspoon cumin
half of a serrano pepper (more or less depending on how much heat you want)
juice of one lime
For the Roasted Veggies:
2 heads cauliflower, cut into small florets
2 14-ounce cans chickpeas, rinsed and drained
1–2 teaspoons chili powder
1–2 teaspoons garam masala
1/2 teaspoon cayenne pepper if you want spicy
oil for drizzling
salt and pepper to taste
8 small whole wheat pitas
Greek yogurt for topping