• Home
  • Appetizers
  • Casserole
  • Crockpot
  • Desserts
  • Pasta
  • Salads
  • Vegan
  • Instant Pot
  • Submit Your Recipe

Grilled Eggplant

by Jen Stevens

Grilled Eggplant photo

This Mediterranean-inspired Grilled Eggplant Recipe for pita pockets is a healthy, delicious treat and perfect for lunchtime barbecue gatherings.

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.

Print Recipe
0 from 0 votes

Grilled Eggplant

This Mediterranean-inspired Grilled Eggplant Recipe for pita pockets is a healthy, delicious treat and perfect for lunchtime barbecue gatherings.

Ingredients

  • 1 head of lettuce torn
  • 1/2 cucumber sliced
  • 2 to matoes 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.

Filed Under: Eggplant, Grilling, Vegetables Tagged With: cucumber, eggplant, feta cheese, garlic, lemon juice, lettuce, olives, onion, pita pockets, thyme, tomatoes

Like Us On Facebook!

Facebook

Find Your Favorite

Find Recipes by Category

Recent Posts

  • Meal Planning – A Low Carb Diet Works Because It Eliminates Carbohydrates
  • Pumpkin Soup Recipe Ingredients
  • How to Jazz Up a Pumpkin Seeds Recipe
  • Spicy Vegetables Makes For a Great Spinach Substitute
  • Keto Bake: Loaded Cauliflower

Legal Pages

  • About Us
  • Contact Us
  • Privacy Policy
  • Terms of Use

© 2021 · Recipes Mania