Total Time
48 Mins
Yield
4 servings (serving size: 2 pita halves)
Photo: John Autry; Styling: Mindi Shapiro

How to Make It

Step 1

Place eggplant slices in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain 30 minutes. Rinse thoroughly; pat dry with paper towels.

Step 2

Combine remaining 1/2 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl.

Step 3

Preheat grill to medium-high heat.

Step 4

Brush eggplant and onion slices with oil. Place eggplant and onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until vegetables are tender and lightly browned.

Step 5

Fill each pita half with 1 1/2 tablespoons yogurt mixture, one quarter of eggplant slices, one quarter of onion slices, and 1/4 cup arugula.

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