Grilled Eggplant Pita Sandwiches With Yogurt-Garlic Spread Recipe

Name: Grilled Eggplant Pita Sandwiches With Yogurt-Garlic Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Eggplant Pita Sandwiches With Yogurt-Garlic Spread 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.

Grilled Eggplant Pita Sandwiches With Yogurt-Garlic Spread

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