These tangy, mouthwatering pitas are the perfect way to start off the summer grilling season. The yogurt sauce will leave you craving more, so if you share this with friends, be prepared to share the recipe, too!
Grilled Eggplant Pitas with Greek Yogurt Sauce
Recipe adapted from Cooking Light, August 2010
1 large eggplant
1 tablespoon + ½ teaspoon kosher salt
1 6-oz container plain reduced-fat Greek yogurt
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh oregano leaves
¼ teaspoon black pepper
2 garlic cloves, minced
½ red onion, cut into thin slices
1 tablespoon olive oil
3 6-inch pitas, cut in half
1-2 cups arugula
1. Cut the eggplant into ½-inch slices. Using the tablespoon of salt, sprinkle both sides of each slice. Sweat the eggplant by letting it rest in a colander or strainer for 30 minutes. Rinse the slices and pat them dry with a paper towel.
2. Stir the ½ teaspoon salt, yogurt, lemon juice, chopped oregano, pepper, and garlic together in a small bowl.
3. Brush the eggplant and onion slices with olive oil; grill on a rack coated with cooking spray over medium-high heat for about 5 minutes on each side.
4. Stuff each pita “pocket” with eggplant slices, onions, yogurt sauce, and arugula.
YUM YUM YUM!!! My husband and I just couldn't get enough of these and neither could my 17 month old daughter! They are really easy and really good! We didn't have any arugula, so I didn't use it and we don't have a grill, so I "grilled" it on my stove. I will definitely make these over and over, especially because my daughter ate her veggies! Thank you DigitalRedX!
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