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Grilled Eggplant on Toasted Pita

November 10, 2009

Here’s a quick lunch idea using leftover eggplant. Since Brennan doesn’t come within a 10 feet radius of eggplant anymore, I have to find creative ways to use up eggplant. I love stuffing grilled eggplant into a pita because you can pretty much put anything in a pita and it will taste awesome. For this recipe, I put the leftover grilled eggplant into a pita along with spinach, cherry tomatoes, cucumber, pesto and feta cheese. You can also use hummus or any other vegetables you like. Grilled chicken would give this meal a nice protein punch. Here are some other eggplant recipes:

Grilled Eggplant Parmesan Sandwich

Grilled Eggplant with Walnut-Basil Pesto

Grilled Eggplant on Toasted Pita

Serves 2


  • 1 tablespoon olive oil
  • 1/2 eggplant sliced 1/2 inch thick
  • 2 whole wheat pitas
  • 1/2 tomato, sliced
  • handful of spinach, divided
  • 2 tablespoons Walnut-Basil Pesto
  • 2 tablespoons feta cheese
  • Salt


1. Slice the eggplants about one-half inch thick, leaving the slices attached at the stem end. Brush the cut surfaces with the olive oil and season with salt and grill over medium heat. Turn the eggplant frequently so it cooks through. Before each turn, brush lightly with the olive oil, about 8-10 minutes.

2. Meanwhile, prepare Walnut-Basil Pesto

3. Toast pita until warm and smear each pita with a tablespoon of pesto. Stuff with grilled eggplant, spinach, tomato and top with feta cheese.


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