GRILLED EGGPLANT PITAS WITH GARLIC GREEK YOGURT
This recipe is a quick and healthy meal full of flavor. I love the grilled eggplant, red onion, arugula, and red bell pepper that I stuff in a pita (see notes) that is then topped with a dollop of Greek yogurt made fresh with lemon juice, garlic, and fresh oregano. How can that go wrong, right? Great for a snack or an appetizer for this amazing Summer season. I have all these ingredients so it is a staple meal for us thanks to the farmers market. The most time consuming part of this is just grilling up the eggplant and that can be done simply on a grill or grill pan. You can double the recipe for extra leftovers and put them together just before serving. Enjoy!
Ingredients
- 1 eggplant cut crosswise into 1/2-inch-thick slices
- 2 1/4 teaspoons Himalayan or kosher salt divided
- 1/4 cup plain Greek-style yogurt non-fat
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh oregano leaves
- 5-10 grinds of freshly ground black pepper
- 1 small garlic clove minced
- 1/2 small red onion cut into 1/2-inch-thick slices
- 1 red bell pepper sliced
- 1 tablespoon extra-virgin olive oil
- Cooking spray
- 2 pitas (I use Ezekiel Brand also GF or look for low carb) cut in half, can also use lettuce cups
- 1 cup arugula or spinach
Instructions
- Cut eggplant and sprinkle with 2 tsp salt.
- Combine remaining 1/4 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl.
- Preheat the grill to medium-high heat.
- Brush eggplant and onion slices with oil. Place eggplant and onion slices on a grill rack coated with cooking spray; grill 5 minutes on each side or until vegetables are tender and lightly browned.
- Fill each pita half with yogurt mixture, eggplant slices, red bell pepper, onion slices, and arugula. Enjoy!
Notes
The most time consuming part of this is just grilling up the eggplant and that can be done simply on a grill or grill pan. You can double the recipe for extra leftovers and put them together just before serving.
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