These sandwiches are hearty and satisfying without landing heavy in our bellies…or on our hips. Worth a lot of flavor and texture and being rich in protein, no one will miss the meat.
Makes 3 whole sandwiches, 6 half sandwiches
2-3 tablespoons extra virgin olive oil
2 small Japanese eggplants, unpeeled, ¾-inch cubes
1 red onion, diced
Cracked black pepper
Generous pinch crushed red pepper flakes
1 ½ cups cooked chickpeas
1 tablespoon fresh lemon juice
4 tablespoons finely minced fresh mint
3-4 slices packaged baked tofu, coarsely shredded
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, 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.
Cook’s Tip: To bake tofu, simply lay slices on a baking sheet and brush lightly with organic soy sauce and sesame oil on both sides of slices. Allow to marinate for 10 minutes and then bake at 400o until golden brown. You may also simply purchase baked tofu in any natural food store and most supermarkets.
Cook’s Tip: If you prefer to prepare this recipe without wine, simply substitute sparkling apple juice or cider.