Grilled Eggplant-Tomato Pitas

Well, we are definitely back from the lake (and have been for some time).

I am still enjoying my time off at home (which is coming to an end soon), but I did have to start working and tweaking and modding the master schedule so students can get the classes the need/want.   This is a giant Rubik’s Cube every year.   We are a small school so we don’t have multiple sections of the same class every period of the day.   Throw in the issue of sharing a few teaches (band, computers, foreign language, FACS) with the middle school and you have one giant puzzle.

But, at least I can work on it from home.


To get back to lake life (ahhhh, I miss it), I wanted to share a recipe that I threw together for lunch one day at the lake.   It started with two very tiny eggplants that I brought from our own garden along with a tomato from our host’s garden.

2014-07-09 08.46.30

I started with a recipe base (see below), but had to improvise on some of the ingredients. These pita sandwiches turned out delicious and I am definitely making this again.   In fact, I saw three eggplants that needed picking in the garden this morning.

Grilled Eggplant-Tomato Pitas
Inspired by  Smoky Eggplant Dip with Caramelized Onions

1 small eggplant (or two tiny ones, in my case)
1/2 c. chopped tomatoes
1 T. olive oil
1/4 t. prepared horseradish
1 t. balsamic
salt, pepper, garlic powder and rosemary to taste

Grill eggplant whole until skin is marked and flesh is soft.  Let cool.

2014-07-09 08.56.17

When cool enough to handle, scoop out inside flesh and chop. Mix all ingredients, taste, and season as desired.

Stuff pitas.  (I also lined my pita pockets with one slice of turkey breast.  Place a thin slice of deli turkey inside the pita and make a place for the filling—like a taco.   This keeps the pita from falling apart from the moist eggplant filling.)

2014-07-09 10.51.23This stuff is delicious.   If I had picked more eggplant, I would have made them all into this crack-like deliciousness.

2014-07-09 12.02.44

Excluding the turkey slices that I snuck in (and the pita), this was a totally local meal—eggplant, tomatoes, and cukes from the garden.

I just picked some more eggplant this morning…


…and some more cucumbers and tomatoes.

I canned some tomatoes this morning but now it is back to the schedule and other school work before going back to office hours (and the office) tomorrow.

Please stay tuned because I really hope to do a canning round-up.

24 comments to Grilled Eggplant-Tomato Pitas

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls

Debra's favorite books »

I Heart Cooking Clubs

I Heart Cooking Clubs

Foodies Read

Foodies Read