Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary test

total:
48 mins
Yield:
4 servings (serving size: 2 pita halves)
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Ingredients

Ingredient Checklist

Directions

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

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

  • Preheat grill to medium-high heat.

  • 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.

  • 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.

Nutrition Facts

311 calories; fat 8.2g; saturated fat 1.6g; mono fat 5g; poly fat 1.2g; protein 12.7g; carbohydrates 50.6g; fiber 9.2g; cholesterol 1.7mg; iron 3.5mg; sodium 697mg; calcium 117mg.
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