- 1 Medium Eggplant
- 1 1/2 oz Walnuts
- 1 1/2 oz Sundried Tomatoes
- Olive Oil
- Salt and Pepper to taste
- 1 Garlic Clove
- 1 Lemon
- 7 oz Greek Yogurt
- 2 Pitas
- Mint Leaves
1). Slice Eggplant in 1/2 inch thick slices and arrange in a single layer on baking sheet. Brush with olive oil and Season with Salt on both sides. Set aside.
2). Peel garlic and finely grate into a medium bowl. Zest half of lemon into same bowl and add Greek Yogurt. Halve the lemon and squeeze zested half into bowl then season with salt and pepper. Stir to combine. Set aside.
3). Chop Sundried tomatoes and Walnuts into 1/2 inch pieces. Add Walnuts and tomatoes to a small saucepan with 1/4 cup of oil. Cook over medium heat, approximately 3 minutes and stir occasionally until Walnuts are toasted and tomatoes are plump. Remove from heat. Set aside.
4). Place Eggplant in oven on highest rack with broiler on high (or low depending on your oven). Grill until lightly charred and tender. Approximately 5 minutes per side.
5). Broil pitas until warmed through about 2 minutes
6). Spread half of Yogurt sauce on your plate. Top with Eggplant and tomato & walnut mixture. Garnish with Mint leaves and lemon wedges. Tear warm pitas apart into 4 pieces and serve on the side. Repeat for second serving and enjoy with a glass of water with fresh squeezed lemon and/or a glass of your favorite red wine.
Makes 2 servings.
Recipe from Martha and Marley Spoon who send all the ingredients except salt, pepper and olive oil.