Ingredients
- 1 head of lettuce, torn
- 1/2 cucumber, sliced
- 2 tomatoes, chopped
- 1 sweet onion, sliced thin
- 2 Tbsp + 1/3 cup extra virgin olive oil, divided
- 2 Tbsp of lemon juice
- 1/2 cup black olives
- 4 oz. feta cheese, crumbled
- 2 garlic cloves, minced
- 1 tsp lemon thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs. eggplant, peeled and sliced 3/8 inch thick
- 6 pita pockets
Instructions
Topping salad instructions:
In one bowl, mix lettuce and cucumbers. Cover and refrigerate.
In another bowl, combine tomatoes, onions, 2 Tbsp of oil and lemon juice.
Fold in the olives and cheese until blended. Cover and refrigerate.
Pita and eggplant preparation:
Whisk remaining oil, garlic, thyme, salt and pepper together.
Brush the mixture over eggplant slices.
Cut pitas in half to form 2 pockets and wrap each in foil.
Grilling instructions:
Grill eggplant over direct medium-high heat for 7 minutes. Flip and grill an additional 6 minutes until browned and tender.
Place the foiled pitas over indirect heat, turning occasionally. Remove from grill when eggplant is done.
Serving:
Stir the lettuce mixture with the tomato and olive mixture, combining well.
Fill the warmed pitas with a slice of eggplant and the salad mixture.
For added flavor, add some tahini sauce.
Serves 6.
