Meatless Monday: Grilled Greek Eggplant Pita

Adapted from Cooking Light

Personal Note: Have I mentioned by love of Eggplant? I think it’s the color or maybe because it has the word egg in it. Either way, it has made its way in my heart and on my plate.

Plan of Attack:

1. Prep veggies

2. Make yogurt dressing

3. Grill

Ingredients for 2:

1 medium eggplant, sliced into ½” slices

1 Tbsp kosher salt

1 Tbsp olive oil

2 slices red onion

2 whole wheat pitas

1 small tomato, sliced

Bibb lettuce

Greek Yogurt Dressing:

¼ C plain greek yogurt

1 Tbsp lemon juice

1 tsp oregano

¼ tsp dill

1 garlic clove, minced

Salt and pepper to taste

Instructions:

1. 30 minutes before cooking: place eggplant slices and 1 Tbsp of kosher salt in a colander. Toss to coat. Allow to drain for 30 minutes
2. Remove eggplant and pat dry with a paper towel
3. Heat your grillpan or Jorge (George Foreman grill) to medium-high heat. Either sprinkle or brush eggplant and red onion slices with olive oil and place on the grill; 5 minutes on each side
4. While eggplant cooks, combine in a small bowl the yogurt, lemon juice, oregano, dill, garlic, salt and pepper
5. Before eggplant is done, microwave the pitas for 20 seconds to warm
6. Spread 1 Tbsp of the greek dressing on one side of the pita, layer with eggplant, red onion, tomato and lettuce.
7. Enjoy!

Nutritional Info for 2 pita halves:

311 calories

8.2g fat (1.6g saturated fat)

12.7g protein

50.6g carbohydrates

9.2g fiber

1.7mg cholesterol