Eggplant Sandwiches with Red Pepper-Yogurt Sauce Recipe

Eggplant Sandwiches with Red Pepper-Yogurt Sauce

Serves 6

30 minutes or fewer

30 minutes or fewer This Mediterranean-flavored sandwich comes with a bonus: The red pepper-yogurt sauce can also be used as a topping for steamed or grilled veggies.

Red Pepper-Yogurt Sauce

1 cup nonfat plain yogurt
½ cup light mayonnaise
1 7-oz. jar roasted red peppers, drained and chopped
⅓ cup packed fresh basil leaves, thinly sliced
1 large clove garlic, pressed
Salt and black pepper to taste

Sandwiches

1 firm medium-sized eggplant (about ¾ lb.), cut into ½-inch-thick slices
Salt and black pepper to taste
2 cups arugula, washed, dried
1 tsp. olive oil
1 tsp. red wine vinegar
6 whole wheat pita pockets

To make Red Pepper-Yogurt Sauce: Whisk yogurt, mayonnaise, peppers, basil and garlic to blend in medium bowl. Season to taste with salt and pepper. Cover, and refrigerate until ready to use.
To make Sandwiches: Preheat broiler. On rack of broiler pan, arrange eggplant slices in one layer, seasoning to taste with salt and pepper. Broil eggplant about 4 inches from heat, turning once, until golden, 3 to 5 minutes on each side.
Toss together arugula, oil, vinegar, and salt and pepper to taste in bowl.
Spread pita pockets with Red Pepper-Yogurt Sauce. Fill each with eggplant and arugula, and top with more sauce, if desired.