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Feta, Garbanzo Bean, and Eggplant Pita Sandwiches
- 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
Directions:View on Bon Appetit
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