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!

SERVINGS

2

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

DIRECTIONS

1. Cut eggplant and sprinkle with 2 tsp salt.
2. Combine remaining 1/4 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl.
3. Preheat the grill to medium-high heat.
4. 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.
5. Fill each pita half with yogurt mixture, eggplant slices, red bell pepper, onion slices, and arugula. Enjoy!