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

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.

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.

Ratings & Reviews

carolfitz's Review

lalala706
May 02, 2014
Superfast and pretty good. "Buttered" the inside of each pita with hummus, otherwise made to recipe.

Rhowena's Review

KristinJM
August 11, 2010
My mom made this, minus the bread, and it was delicious. The sauce definitely made the meal.

lalala706's Review

Rhowena
August 02, 2010
Fast, easy, and delicious! We incorporate a few vegetarian dinners in our weekly schedule and this one was filling and a easy to please even those who feel every meal should have a meat. The sauce is a must, it is what makes the meal!

KristinJM's Review

carolfitz
July 27, 2010
These were a delicious summer meal. Quick and easy. I did cut the eggplant a little thinner and cooked less, which made it even quicker! I served them with a watermelon, feta and mint salad. Light and refreshing.