- 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
- Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; 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 enough 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 generously with salt and pepper.
- Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.