This recipe is inspired by Eating Well. You need to prepare and marinade the eggplant in advance so there is some fore thought required. The rest of the dish comes to gather super quick!
- 1 ½ pounds eggplant
- Salt
- ½ c olive oil
- 2 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 2 large cloves garlic, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp piment d’Espelette or Aleppo pepper
- 1 head of romaine, rinsed and separates
- 2 tomatoes, sliced thin
- 1 container of Tzatziki or you can make your own
- Hot sauce
- Feta, unless your vegan
- Pita bread
- Sliced red onion
To prepare eggplant:
Trim ends off eggplant and cut lengthwise into 1/4 inch-thick slices. Place in a colander and toss with 1 teaspoon salt. Let stand for 30 minutes. Rinse and pat dry.
Transfer the eggplant to a 9-by-13-inch baking dish. Whisk oil, dill, lemon juice, garlic, coriander, cumin, oregano and piment d’Espelette (or Aleppo) in a small bowl. Rub the marinade on the eggplant. Refrigerate for at least 3 hours and up to 1 day.
To grill & serve: Preheat grill to medium-high. Grill the eggplant, turning once, until lightly charred, 3 to 5 minutes per side. Serve in pitas with tomato, lettuce, onion and some of the tzatziki and feta, of using.
Serves 4.
