Vegetarian grilled eggplant pitas


  • 2 eggplants, sliced into ½ inch rounds
  •  180 grams tahini
  •  4 whole pitas, halved
  •  475 ml baby arugula
  •  ½ red onion, thinly sliced
  •  4 Tbsp walnuts, chopped



  • Marinate eggplant slices in Tahini
  • 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, a few slices of red onion and ½ Tbsp walnuts.
  • Drizzle each pita half with additional dressing.
  • Serve.

Note : eggplant can also be grilled ahead of time and chilled for quick sandwich assembly when ready to eat.

Vegetarian grilled eggplant pitas


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