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Garbanzo, Baked Tofu and Eggplant Pita Sandwiches

A hearty sandwich if there ever was one. Nutrient-dense without landing heavily on your hips, this is one sandwich you will love.

2-3 tablespoons extra virgin olive oil
2 small Japanese eggplants, unpeeled, 1/2-inch cubes
1 red onion, diced
Sea salt
Cracked black pepper
Generous pinch crushed red pepper flakes
1 1/2 cups cooked chickpeas
White wine
1 tablespoon fresh lemon juice
4 tablespoons finely minced fresh mint
3-4 slices finely shredded baked tofu*
3 pita rounds, split in half, warmed in half to soften

Place olive oil in a deep skillet over medium heat. When the oil is hot, sautee 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.

*Buy baked seasoned tofu in any natural food store and many supermarkets.

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 400 degrees until golden brown.

Makes 5-6 servings


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