Middle Eastern Grilled Vegetable Sandwiches
Updated June 13, 2023
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
1 small eggplant, cut lengthwise into ½-inch-thick slices
3 small zucchini, cut lengthwise into ½-inch-thick slices
1 cup cooked chickpeas, drained and rinsed if using canned
¼ cup chopped fresh mint
1 tablespoon chopped Italian parsley
2 tablespoons tahini
3 tablespoons fresh lemon juice
1 ½ teaspoons salt, plus more to taste
Freshly ground pepper to taste
8 small pita pockets
4 lettuce leaves, chopped
1 small tomato, chopped
Nutritional analysis per serving (4 servings)
78 grams carbs; 417 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 15 grams fiber; 891 milligrams sodium; 17 grams protein; 12 grams sugar
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 ⅓ 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.