Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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. Combine remaining 1/2 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl.
3. Preheat grill to medium-high heat.
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. 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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