A protein packed sandwich to keep you strong and healthy. This nutrient-rich pocket is perfect for an active athlete who doesn’t want to be weighed down by animal protein.
Ingredients
2-3 tablespoons extra virgin olive oil
2 small Japanese eggplants, unpeeled, ¾-inch cubes
1 red onion, diced
Sea salt
Cracked black pepper
Generous pinch crushed red pepper flakes
1 ½ cups cooked chickpeas
White wine
1 tablespoon fresh lemon juice
4 tablespoons finely minced fresh mint
3-4 slices finely shredded baked extra firm tofu
3 pita rounds, split in half, warmed in oven to soften
Directions
Place olive oil in a deep skillet over medium heat. When the oil is hot, sauté eggplant and red onion with a pinch of salt, a light seasoning of pepper and crushed red pepper flakes, until quite soft and beginning to brown, about 7 minutes. Stir in garbanzo beans and wine and simmer for 3-4 minutes, until warmed through. Remove from heat and stir in lemon juice, mint and tofu. Season to taste with salt and pepper and toss well to combine. Spoon filling generously into pita halves and serve hot. Makes 6 servings.
Note: To bake tofu, simply lay slices on a baking sheet and brush lightly with soy sauce and sesame oil on both sides of slices. Allow to marinate for 10 minutes and then bake at 400o until golden brown. Or buy it already baked to save time.
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