Feta, Garbanzo Bean, and Aubergine Pita Sandwiches

Ingredients for Feta, Garbanzo Bean, and Aubergine Pita Sandwiches

• 2 tablespoons olive oil

• 450g Japanese aubergines, unpeeled, cut into 3/4-inch cubes

• 240g chopped onions

• 1 15 1/60g can garbanzo beans, drained, 120ml juices reserved

• 1 tablespoon ground cumin

• 1 tablespoon fresh lemon juice

• 60ml chopped fresh mint, divided

• 5 tablespoons crumbled feta cheese, divided

• 3 pita bread rounds, warmed in oven or toasted

How to make Feta, Garbanzo Bean, and Aubergine Pita Sandwiches

Heat oil in large nonstick skillet over medium-high heat. Add aubergine cubes and onions; sauté until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavours blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.

Cut pita breads crosswise in half. Spoon aubergine mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.