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.