I created this recipe for Drew’s, maker of all-natural salad dressings and marinades, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible!
Grilled Eggplant Pitas. Toasted pita pockets stuffed with marinated and grilled eggplant, fresh baby arugula, crisp and tangy red onion, crunchy walnuts and drizzled with creamy, garlicky Drew’s All-Natural Tahini Goddess Dressing & Quick Marinade.
Like many of you, we love to grill veggies in the summer – especially eggplant, portabellas, corn, onions, zucchini and summer squash. We rarely turn on our oven in the summer, unless we need to roast a bunch of veggies we’ve gotten from our CSA before they pass their prime. If we’re grilling fish for dinner, we’ll have a grilled veggie alongside it. And often times we’ll throw a few different veggies on the grill so we have extras for tomorrow’s lunch.
Exta grilled vegetables are great to have on hand in the fridge to serve as a side dish – or to be the main event, like in these Mediterranean-inspired Grilled Eggplant Pitas. If you grill the eggplant ahead of time, these sandwiches can be assembled in minutes.
The eggplant has a meaty texture and smokey flavor, so you won’t be missing anything when you bite into these sandwiches. What you are getting is a flavor-packed pita sandwich that’s rich in fiber, vitamins and minerals and healthy fats. Plus you’re getting a punch of protein from the walnuts.
Have you ever put walnuts in a sandwich? Bet this won’t be your last time! They add great crunch and staying power to any dish.
Tempting, isn’t it?
This is a great unexpected sandwich to make this holiday weekend for friends and family.
Here’s how to make these Grilled Eggplant Pitas:
- • 2 eggplants, sliced into ½ inch rounds (we used Sicilian Zebra eggplants)
- • ¾ cup Drew’s All-Natural Tahini Goddess Dressing & Quick Marinade plus additional for drizzling
- • 4 whole grain pitas, halved
- • 2 cups baby arugula
- • ½ red onion, thinly sliced
- • 4 Tbsp walnuts, chopped
- Marinate eggplant slices in Drew’s All-Natural Tahini Goddess Dressing & Quick Marinade for 30 minutes.
- Preheat grill to medium heat.
- Grill the eggplant slices for 5 minutes on each side, or until tender.
- Remove from grill and place on a plate.
- Assemble sandwiches by stuffing each pita half with ¼ cup arugula 2 slices of eggplant (careful, eggplant will be hot!), a few slices of red onion and ½ Tbsp walnuts.
- Drizzle each pita half with additional dressing.
- Note: eggplant can also be grilled ahead of time and chilled for quick sandwich assembly when ready to eat.
Recipe Note: Grill the eggplant ahead of time so you can assemble these pitas in minutes for a weekday or weekend lunch.
Disclosure: I serve on the health professional board for the California Walnut Board and Commission, however all opinions are my own and I was not compensated for this post.