Eggplant Sandwiches with Red Pepper-Yogurt Sauce

Name: Eggplant Sandwiches with Red Pepper-Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup nonfat plain yogurt; 1/2 cup light mayonnaise; 1 7-oz. jar roasted red peppers, drained and chopped; ⅓ cup packed fresh basil leaves, thinly sliced; 1 large clove garlic, pressed; Salt and black pepper to taste; 1 firm medium-sized eggplant (about 3/4 lb.), cut into 1/2-inch-thick slices; Salt and black pepper to taste; 2 cups arugula, washed, dried; 1 tsp. olive oil; 1 tsp. red wine vinegar; 6 whole wheat pita pockets

Servings: persons

1 cup nonfat plain yogurt
1/2 cup light mayonnaise
1 7-oz. jar roasted red peppers, drained and chopped
⅓ cup packed fresh basil leaves, thinly sliced
1 large clove garlic, pressed
Salt and black pepper to taste
1 firm medium-sized eggplant (about 3/4 lb.), cut into 1/2-inch-thick slices
Salt and black pepper to taste
2 cups arugula, washed, dried
1 tsp. olive oil
1 tsp. red wine vinegar
6 whole wheat pita pockets

1
To make Red Pepper-Yogurt Sauce: Whisk yogurt, mayonnaise, peppers, basil and garlic to blend in medium bowl.
2
Season to taste with salt and pepper.
3
Cover, and refrigerate until ready to use.
4
To make Sandwiches: Preheat broiler.
5
On rack of broiler pan, arrange eggplant slices in one layer, seasoning to taste with salt and pepper.
6
Broil eggplant about 4 inches from heat, turning once, until golden, 3 to 5 minutes on each side.
7
Toss together arugula, oil, vinegar, and salt and pepper to taste in bowl.
8
Spread pita pockets with Red Pepper-Yogurt Sauce.
9
Fill each with eggplant and arugula, and top with more sauce, if desired.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup nonfat plain yogurt, 1/2 cup light mayonnaise, 1 7-oz. jar roasted red peppers, drained and chopped, ⅓ cup packed fresh basil leaves, thinly sliced, and more.

Yes, Eggplant Sandwiches with Red Pepper-Yogurt Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!