Chickpea and Eggplant Pita Pockets

1. 1

   Preheat oven to 350F.

2. 2

   Stack pitas in foil, and wrap.

3. 3

   Bake until heated through, about 10 minutes.

4. 4

   Meanwhile, heat oil in large nonstick skillet over medium-high heat.

5. 5

   Add eggplant and onions, and cook, stirring often, until softened and beginning to brown, about 10 minutes.

6. 6

   Add chickpeas, lemon juice and cumin, and cook, stirring occasionally, about 5 minutes, or until heated through.

7. 7

   If mixture seems dry, add enough chickpea liquid to moisten.

8. 8

   Stir in mint.

9. 9

   Season to taste with salt and pepper.

10. 10

    Remove pitas from oven, and fill with eggplant mixture.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.