- 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
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.
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.
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.