Ingredients
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1 ½ pounds eggplant
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1 teaspoon kosher salt
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½ cup extra-virgin olive oil
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2 tablespoons chopped fresh dill
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2 tablespoons lemon juice
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2 large cloves garlic, grated
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1 teaspoon piment d'Espelette or Aleppo pepper
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1 cup shredded cucumber
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½ cup whole-milk plain Greek yogurt
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1 tablespoon chopped fresh dill
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1 clove garlic, grated
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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4 whole-wheat pita breads, warmed
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1 large tomato, chopped
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2 cups chopped romaine lettuce
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¼ cup slivered red onion
Directions
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To prepare eggplant: Trim ends off eggplant and cut lengthwise into 1/8-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.
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Meanwhile, whisk oil, 2 tablespoons 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.
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To prepare tzatziki: Place cucumber on a clean kitchen towel, gather it up and squeeze out as much liquid as possible. Place the cucumber in a small bowl and mix in yogurt, dill, garlic, salt and pepper. Refrigerate until ready to use.
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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.
