Middle Eastern Grilled Vegetable Sandwiches

Name: Middle Eastern Grilled Vegetable Sandwiches
Total time: 25 min
Yield: Four servings
Cuisine: middle eastern
Ingredients: 1 small eggplant, cut lengthwise into 1/2-inch-thick slices; 3 small zucchini, cut lengthwise into 1/2-inch-thick slices; 1 cup cooked chickpeas, drained and rinsed if using canned; 1/4 cup chopped fresh mint; 1 tablespoon chopped Italian parsley; 2 tablespoons tahini; 3 tablespoons fresh lemon juice; 1 1/2 teaspoons salt, plus more to taste; Freshly ground pepper to taste; 8 small pita pockets; 4 lettuce leaves, chopped; 1 small tomato, chopped

By Molly O'Neill

Updated June 14, 2023

Total Time: 25 minutes
Rating: 4(18)
Comments: Read comments

Featured in: Heroic Measures

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Ingredients

Yield:Four servings

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

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

18 user ratings

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Beta6 years ago

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.

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