Middle Eastern Grilled Vegetable Sandwiches
Updated June 14, 2023
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 1small eggplant, cut lengthwise into ½-inch-thick slices
- 3small zucchini, cut lengthwise into ½-inch-thick slices
- 1cup cooked chickpeas, drained and rinsed if using canned
- ¼cup chopped fresh mint
- 1tablespoon chopped Italian parsley
- 2tablespoons tahini
- 3tablespoons fresh lemon juice
- 1½teaspoons salt, plus more to taste
- Freshly ground pepper to taste
- 8small pita pockets
- 4lettuce leaves, chopped
- 1small tomato, chopped
Nutritional analysis per serving (4 servings)
417 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 78 grams carbohydrates; 15 grams dietary fiber; 12 grams sugars; 17 grams protein; 891 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal grill. Grill the eggplant and zucchini until tender, about 4 to 5 minutes per side. Let cool. Cut into ½-inch dice.
- Step 2
Place the grilled vegetables, chickpeas, mint and parsley in a large bowl and toss to combine. In a small bowl, whisk together the tahini, lemon juice, salt and pepper and toss with the vegetable mixture. Taste and adjust seasoning if needed.
- Step 3
Cut off the top third of each pita. Fill each one with about â…“ cup of the vegetable mixture. Top with some of the chopped lettuce and tomato. Serve 2 pitas per person.
Private Notes
Comments
I cooked this almost per the recipe; I added a pressed garlic to the dressing, some sweet onions to the grill, and used arugula instead to lettuce. It was really good.