Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread

Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread
Photo by John Autry

Ingredients

  • ¼ cup plain reduced-fat Greek-style yogurt
  • 1 cup arugula
  • 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • 1 teaspoon chopped fresh oregano leaves
  • 1 teaspoon chopped fresh oregano leaves
  • + 41 more ingredients
    • Dash of black pepper
    • Dash of black pepper
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon extra-virgin olive oil
    • Cooking spray
    • Cooking spray
    • Cooking spray
    • ½ small red onion, cut into 1/2-inch-thick slices
    • Dash of black pepper
    • ½ small red onion, cut into 1/2-inch-thick slices
    • Dash of black pepper
    • 1 tablespoon extra-virgin olive oil
    • 1 small garlic clove, minced
    • 1 small garlic clove, minced
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon chopped fresh oregano leaves
    • 1 cup arugula
    • 2 (6-inch) pitas, cut in half
    • 1 tablespoon extra-virgin olive oil
    • 2 (6-inch) pitas, cut in half
    • 1 small garlic clove, minced
    • 1 small garlic clove, minced
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon chopped fresh oregano leaves
    • ¼ cup plain reduced-fat Greek-style yogurt
    • 3 ¼ teaspoons kosher salt, divided
    • ½ small red onion, cut into 1/2-inch-thick slices
    • 1 cup arugula
    • 3 ¼ teaspoons kosher salt, divided
    • 2 (6-inch) pitas, cut in half
    • 2 (6-inch) pitas, cut in half
    • 1 tablespoon fresh lemon juice
    • ¼ cup plain reduced-fat Greek-style yogurt
    • 3 ¼ teaspoons kosher salt, divided
    • ½ small red onion, cut into 1/2-inch-thick slices
    • 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
    • ¼ cup plain reduced-fat Greek-style yogurt
    • Cooking spray
    • 1 cup arugula
    • 3 ¼ teaspoons kosher salt, divided

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 1/4 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl. 3. Preheat grill to medium-high heat. 4. Brus...

View full recipe at My Recipes

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