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Roasted Eggplant Pitas with Tzatziki & Quick Pickled Onions

Servings 4
Author Emily Weeks, RDN, LD


For the eggplant:

  • 2 eggplants
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp oregano

For the tzatziki:

  • 2 English cucumbers
  • 1/2 tsp salt
  • 4 cloves garlic minced
  • 1 cup plain Greek yogurt
  • 1 tsp salt
  • 1/4 tsp dill
  • 1 lemon

For the pickled onions:

  • 1 medium red onion sliced into half rings
  • 2 Tbsp red wine vinegar
  • 1/4 tsp salt

For serving:

  • 4 tomatoes sliced
  • 8 whole grain pitas halved
  • 1 small bunch flat leaf parsley minced


  1. Preheat oven to 450°F.
  2. Large dice the eggplant. Transfer to a parchment lined sheet pan. Drizzle with oil and season with salt, pepper, and oregano; toss to coat. Bake for 20 minutes.
  3. Use a grater to coarsly grate the cucumber. Transfer to a medium bowl. Add the 1/2 tsp salt, stir, and let sit for 5 minutes.

  4. Peel and thinly slice onion into half rings. Add to a small bowl along with the vinegar and salt. Toss to combine and set aside.
  5. Gather the grated cucumber in the middle of a clean dish towel and gently squeeze out the water. Add the cucumber back to the medium bowl. Stir in the minced garlic, yogurt, salt, and dill. Juice the lemon and add to the mixture. Set aside.
  6. To assemble, slice the pita bread into halves and open the pocket. Stuff with roasted eggplant, sliced tomato, sliced onion, parsley, and cucumber sauce.