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

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. 
Prep Time15 mins
Cook Time45 mins
Course: Entree, Main Dish
Cuisine: Mediterranean, Vegetarian
Servings: 4 Sandwiches
Calories: 400kcal

Ingredients

For the Eggplant:

  • 2 small globe eggplants
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • 1/8 th 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

Instructions

  • Preheat oven to 375 degrees Fahrenheit. 
  • Line 2 baking sheets with parchment paper and set aside.
  • Slice eggplants into 1/3" thick slices, place in colander, and generously salt. Set aside for 5-7 minutes. 
  • Meanwhile, mix up olive oil, balsamic vinegar, oregano, garlic, salt and pepper in a small mixing bowl. 
  • Wipe down eggplant slices with a paper towel to remove moisture and salt. Arrange eggplant slices in a single layer on baking sheets. 
  • 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.
  • 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. 
  • 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. 
  • Assemble sandwiches by adding 2-3 eggplant slices, 1/4 peppers, 2-3 tablespoons tzatziki, and other toppings as desired. 

Notes

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. 
Make it vegan by using a non-dairy yogurt for the tzatziki and a vegan feta cheese for the sandwich.

Nutrition

Serving: 1sandwich | Calories: 400kcal | Carbohydrates: 48g | Protein: 8g | Fat: 22.5g | Saturated Fat: 3g | Polyunsaturated Fat: 19.5g | Cholesterol: 8mg | Sodium: 345mg | Fiber: 7g | Sugar: 9g