Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread

Photo: John Autry; Styling: Mindi Shapiro

This sandwich is also delicious cold the next day for lunch—to prevent the pita from getting soggy, don't assemble until you're ready to eat. We like thick, tangy Greek-style yogurt in this dish.

Yield: 4 servings (serving size: 2 pita halves)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 48 Minutes

Nutritional Information

Amount per serving
  • Calories: 311
  • Fat: 8.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.7g
  • Carbohydrate: 50.6g
  • Fiber: 9.2g
  • Cholesterol: 1.7mg
  • Iron: 3.5mg
  • Sodium: 697mg
  • Calcium: 117mg

Ingredients

  • 2 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • 3 1/2 teaspoons kosher salt, divided
  • 1/2 cup plain reduced-fat Greek-style yogurt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh oregano leaves
  • 1/8 teaspoon black pepper
  • 2 small garlic cloves, minced
  • 1 small red onion, cut into 1/2-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • Cooking spray
  • 4 (6-inch) pitas, cut in half
  • 2 cups arugula

Preparation

  1. 1. Place eggplant slices in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain 30 minutes. Rinse thoroughly; pat dry with paper towels.
  2. 2. Combine remaining 1/2 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl.
  3. 3. Preheat grill to medium-high heat.
  4. 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.
  5. 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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