Greek Pita Pockets with Grilled Eggplant

Healthy Vegetable Barbecue Grill Recipe

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These pita pockets are a healthy and delicious treat any time of the year, but especially during summer grilling season. If you are not fond of eggplant, then squash, zucchini or bell peppers can be used instead. To make this a vegan recipe, use soy cheese and a dairy-free pita bread.


  • 1 head of lettuce, torn
  • 1/2 cucumber, sliced
  • 2 tomatoes, chopped
  • 1 sweet onion, sliced thin
  • 2 Tbsp. + 1/3 C extra virgin olive oil, divided
  • 2 Tbsp. lemon juice
  • 1/2 C black olives
  • 4 oz. feta cheese, crumbed
  • 2 garlic cloves, minced
  • 1 tsp. lemon thyme
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1-1/2 lbs. eggplant, peeled and sliced 3/8-inch thick
  • 6 pita pockets


Toss the lettuce and cucumbers together in a mixing bowl, cover, and refrigerate. In a separate bowl, toss together the tomatoes, onions, 2 Tbsp. of oil, and lemon juice. Fold in the olives and cheese until blended in well.

Preheat the grill on medium heat. Place the remaining oil into a small bowl. Whisk the garlic, thyme, salt, and pepper into the oil. Brush the mixture evenly over the slices of eggplant. Cut the pita pockets in half to form 2 pockets, then wrap each pita in foil.

Place the wrapped pita pockets onto the grill grate away from the direct heat. Then place the eggplant slices on the grill grate over the direct heat. Grill the eggplant 7 minutes, then flip. Continue grilling the eggplant 6 minutes or until browned and tender. Turn the wrapped pita pockets occasionally and remove from the grill when the eggplant is ready. Stir the tomato mixture into the lettuce mixture until mixed well. Fill the warmed pitas with the salad mixture and eggplant. Makes 6 servings.


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