Roasted Eggplant and Pepper Pita Sandwich | The vegetarian sandwich is stuffed full of flavor!

Roasted Eggplant and Pepper Pita Sandwich

  • Author: Dietitian Debbie
  • Prep Time: 15 Min
  • Cook Time: 45 Min
  • Total Time: 1 hour
  • Yield: 4 Sandwiches 1x
  • Category: Entree, Main Dish
  • Method: Baked
  • Cuisine: Mediterranean, Vegetarian


These roasted eggplant and pepper pita sandwiches are loaded with flavor! A quick homemade tzatziki sauce rounds out the flavor of the roasted eggplant and sautéed peppers. 


For the Eggplant:

  • 2 small globe eggplants
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/8th teaspoon sea salt and ground black pepper

For the Peppers:

  • 2 tablespoons olive oil
  • 2 red bell peppers, sliced
  • 1/2 yellow onion, sliced
  • 1 clove garlic, minced
  • 1/8 teaspoon sea salt and ground black pepper

For the Tzatziki:

  • 1 cup plain whole milk yogurt
  • 1/2 cup shredded cucumber, squeezed to remove extra moisture
  • 2 tablespoons lemon juice
  • 1 tablespoon dried dill or 2 tablespoons fresh chopped dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon sea salt and ground black pepper

For the Sandwiches: 

  • Whole wheat pitas, kalamata olives, cherry tomatoes, fresh parsley, sriracha, spinach, feta cheese


  1. Preheat oven to 375 degrees Fahrenheit. 
  2. Line 2 baking sheets with parchment paper and set aside.
  3. Slice eggplants into 1/3″ thick slices, place in colander, and generously salt. Set aside for 5-7 minutes. 
  4. Meanwhile, mix up olive oil, balsamic vinegar, oregano, garlic, salt and pepper in a small mixing bowl. 
  5. Wipe down eggplant slices with a paper towel to remove moisture and salt. Arrange eggplant slices in a single layer on baking sheets. 
  6. Brush marinade over both sides of each eggplant slice. Bake for 40-45 minutes or until eggplant is fork tender. Flip slices over after 20 minutes of baking and brush with additional olive oil if needed.
  7. While eggplant is baking, add olive oil to a large skillet or enamel cast iron oven. Add peppers and onions and sauté over medium-high heat until tender. Stir in garlic, salt and pepper and cook until completely softened and moisture has cooked off, about 25-30 minutes. 
  8. To make the tzatziki sauce, grate cucumber onto a cutting board and then transfer to a strainer and gently squeeze some of the moisture out of it. Transfer to a small mixing bowl and add the rest of the ingredients then stir to combine. 
  9. Assemble sandwiches by adding 2-3 eggplant slices, 1/4 peppers, 2-3 tablespoons tzatziki, and other toppings as desired. 


This recipe will make 4 filling pita halves. I suggest serving these immediately after making them as the pitas get soggy when you store these in the fridge for later.