Feta, Garbanzo Bean and Eggplant Pita Sandwiches

Chef Richard 6 Servings 20 minutes

This sandwich filling would also make a delicious side dish. Try it with grilled lamb.


  • 2  tablespoons olive oil
  • 1  pound Japanese eggplants, unpeeled, cut into ¾-inch cubes
  • 1½   cups chopped onion
  • 1  15- to 16-ounce can garbanzo beans (chickpeas), drained, ½ cup juices reserved
  •  1  tablespoon ground cumin
  • 1  tablespoon fresh lemon juice
  • 4  tablespoons chopped fresh mint, divided
  • 5  tablespoons crumbled feta cheese, divided
  • 3  6-inch diameter pita breads, warmed in oven or toasted


  • Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onion; sauté until soft and beginning to brown, about 9 minutes. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding reserved 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 filling generously with salt and pepper.
  • Cut pita breads crosswise in half and gently pull open. Spoon in eggplant filling. Sprinkle filling with remaining mint and feta.