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Picture of Feta, Garbanzo Bean, and Eggplant Pita Sandwiches
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1797 kcal 90 %
  • Fat 60 g 93 %
  • Saturated 16 g 78 %
  • Carbs 266 g 89 %
  • Fiber 59 g 237 %
  • Protein 70 g 139 %
  • Cholesterol 68 mg 23 %
  • Sodium 2651 mg 110 %
  • Calcium 794 mg 79 %
  • Magnesium 377 mg 90 %
  • Potassium 2470 mg 53 %
  • Iron 19 mg 106 %
  • Zinc 9 mg 85 %
  • Phosphorus 1179 mg 168 %
  • Vitamin A 155 µg 17 %
  • Vitamin C 38 mg 42 %
  • Thiamin (B1) 1 mg 102 %
  • Riboflavin (B2) 1 mg 89 %
  • Niacin (B3) 10 mg 66 %
  • Vitamin B6 2 mg 160 %
  • Folate equivalent (total) 445 µg 111 %
  • Vitamin B12 1 µg 54 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 8 mg 54 %
  • Vitamin K 52 µg 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Feta, Garbanzo Bean, and Eggplant Pita Sandwiches

Ingredients

  • 2 tablespoons olive oil
  • 1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
  • 1 1/2 cups chopped onions
  • 1 15 1/2-ounce can garbanzo beans, drained, 1/2 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 pita bread rounds, warmed in oven or toasted

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