Total Time
Prep 30 mins
Cook 0 mins

A meatless twist on the classic Greek sandwich. There is no accident in the multiple measurements of EVOO, it calls for them all. Posted for Zaar World Tour 2.

Ingredients Nutrition


  1. Preheat broiler to high.
  2. Combine all ingredients for the sauce in a small bowl; set aside.
  3. Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. Chill until ready to use.
  4. Saute eggplant in oil over medium-high heat 3 minutes. Add to vegetable mixture.
  5. Brush pitas with oil, season with salt, and broil until lightly toasted on both sides.
  6. Assemble by placing each pita on top of a sheet of foil or parchment paper.
  7. Drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce.
  8. Wrap foil or paper around pita and serve.
Most Helpful

LOVED these!! I would give these way more than 5 stars if I could! Used 3 baby eggplant, nonfat Greek yogurt in the sauce, brown tomatoes (Kumato), and packaged naan from Costco for the pita bread. I left the veggie mixture (pre-eggplant) out at room temp while I cooked the eggplant and heated up the naan, so the heat of the eggplant and bread warmed up all the veggies. I'll definitely be making these again, thanks for posting! :) Made for The Queens of Quisine for ZWT6

Muffin Goddess July 02, 2010

Boy, these were yummy! I did throw the peppers in with the eggplant and sauteed them together. I also threw some oregano and garlic in with them. I could eat the fresh veggie topping all on it's own! I'll definitely make this again!

SandwichQueen April 16, 2015