Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread

Ingredients

• ¼ cup plain reduced-fat Greek-style yogurt
• 1 teaspoon chopped fresh oregano leaves
• Dash of black pepper
• 1 tablespoon extra-virgin olive oil
• Cooking spray
• Cooking spray
• 1 tablespoon fresh lemon juice
• + 17 more ingredients
• • 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • ½ small red onion, cut into 1/2-inch-thick slices
  • ½ small red onion, cut into 1/2-inch-thick slices
  • Dash of black pepper
  • 1 teaspoon chopped fresh oregano leaves
  • 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • 2 (6-inch) pitas, cut in half
  • 2 (6-inch) pitas, cut in half
  • 1 cup arugula
  • 1 cup arugula
  • 3 ¼ teaspoons kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, minced
  • 1 small garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • ¼ cup plain reduced-fat Greek-style yogurt
  • 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...

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