Grilled Pita

grilled pita

[click image to enlarge]

Servings: 1


  • ½ wheat pita
  • 1 teaspoon whole cumin seeds*
  • 1 baby eggplant
  • 3 slices tomato or a few cherry or grape tomatoes
  • ¼ onion, sliced
  • ½ tablespoon feta**
  • 1 pinch parsley
  • 1 dash olive oil (optional)

*If you don't like whole cumin seeds, you can substitute paprika.
**For vegan, substitute ¼ avocado or hummus for the feta.


  1. Slice eggplant. Place on paper towel. Salt eggplant for 5 minutes to remove bitterness. After 5 minutes, rinse briefly under cold water. Dry on paper towel.
  2. Heat a nonstick such as a George Foreman Grill or Panini machine. If you don't have a grill, use a nonstick pan. Get grill HOT.
  3. Grill eggplant and sliced onions. Weigh down with grill press or large pot to get nice grill marks. Grill for about 5-8 minutes or until eggplant is soft.
  4. Slice the pita in half, or pull apart to open it up. Reserve the other side for your friend or for later use.
  5. Wet the pita for just a second under cold running water. Immediately sprinkle 1 teaspoon cumin seeds on open-face, soft side of the pita. Place the pita on the grill, soft side up, and press cumin seeds into bread with grill press. Grill both sides for a couple minutes turning a quarter of a rotation to get # marks on the bread. Its only for good looks!
  6. For assembly, place about 3-4 slices eggplant, then tomato, feta, and torn parsley on top. Put a dash ~1 teaspoon olive oil if desired for luscious look.

Additional information: appropriate for Lacto-Ovo Vegetarian, Vegan (if substituted as recommended). For gluten free diet, substitute Gluten Free corn tortilla for pita. You may further reduce fat and sodium content by using Low Sodium/Reduced Fat Feta Cheese.

nutrition facts label

For photographs and detailed instructions, please visit

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