Go Back
+ servings

Grilled Eggplant Pita

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Eggplant, pepper, Pita
Servings: 2 pitas
  • 1 Medium Eggplant
  • 1 Red Bell Pepper Seeded
  • 1 Thick Slice from a red onion
  • 1/2 cup chopped tomatoes from whole or grape tomatos
  • 1/4 cup kalamata olives halved
  • Fresh Feta Cheese to crumble on top
  • 1/4 cup extra virgin olive oil
  • kosher salt and fresh ground black pepper to taste
  • Garlic powder to taste
  • 2 whole pita breads 8”


  • Slice eggplants into 3/4-in. slices. Place on a cooling rack over a sheet pan and sprinkle lightly salt, turn over and do the other side. Let stand 30 minutes.
  • Preheat your grill to achieve a medium high heat.
  • While the eggplant sits, place the pepper and onion slice on a plate. Sprinkle with salt, pepper and garlic powered. Lightly brush with olive oil to coat.
  • When the eggplants are done, blot them dry with a paper towel. Sprinkle with salt, pepper, and garlic powder then lightly brush with olive oil to coat.
  • Moving to the grill, place the pepper (skin side down) and onion, and eggplant on the grill surface.
  • Grill, uncovered, over medium-high heat for about 4 - 5 minutes per side, slightly charred, turning each piece over just once.
  • While vegetables are gilling, brush both sides of the pita breads with remaining olive oil.
  • Transfer grilled vegetable into a work bowl and then onto a cutting board. Roughly chopped them together to create a medley of vegetables. Add the chopped tomatoes and kalamata olives and toss together.
  • Turn the heat down to medium low and place the pitas on the grill
  • Grill one side only, covered, over medium-low heat for about 2 minutes or until bottoms are lightly browned and beginning to char. Remove from grill.
  • Layer grilled sides of pitas with grilled vegetables, tomato, cheese and olives.
  • Return to grill. Turn the grill off, and close the lid.
  • Cook, covered, for about 4 minutes, until tomatoes are gently warmed
  • Remove from grill, and sprinkle with crumbled feta cheese and oregano