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Recipe Summary

prep:
10 mins
grill:
10 mins
Servings:
6
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Ingredients

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Garnish

Directions

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  • In small bowl, combine vinegar, garlic, 1 tablespoon mint, oregano, salt and pepper. Whisk in oil until thick and well blended.

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  • Cut eggplant into twelve 1/2-inch-thick slices. Arrange in 13 x 9 x 2-inch glass baking dish; coat with dressing.

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  • Heat grill. Grill pitas, cut side down, until toasted, 1-1/2 minutes. Remove to tray. Grill eggplant until tender, about 3 minutes per side.

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  • Place eggplant slice on each pita half. Drizzle any remaining dressing over eggplant. Sprinkle with cheese.

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  • Grill pitas over indirect heat, with grill covered, until cheese is just warmed and slightly melted, about 2 minutes. Remove to platter. Sprinkle with additional mint, if desired. Serve immediately. Makes 6 servings.

Nutrition Facts

322 calories; total fat 21g; saturated fat 9g; cholesterol 30mg; sodium 534mg; carbohydrates 24g; fiber 3g; protein 12g.

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