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Roasted Eggplant and Tomato Pitas with Lemon Tahini Sauce

These warm dog days of summer, forget the oven, even forget your stovetop. Turn on the grill. Whip up a casual summer dinner–grill roasted eggplant and tomato pitas with lemon tahini sauce.

Overhead shot of eggplant and tomato pitas with lemon tahini sauce

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We’re “glamping” on our property in Washington state, across the Columbia River from Hood River Oregon. I brought my grill basket so I could “stir-fry” roast veggies on the outdoor grill. Then, thinking of a menu plan, I decided it was time to update these roasted eggplant pitas with lemon tahini sauce. Here you go! Enjoy!

Have you ever tasted the Mid-Eastern dip called baba ganoush? Yay or nay, you’ll love the flavor combo going on in these pita pockets. With its lemony tahini sauce, this recipe riffs off that creamy garlicky roasted eggplant dip. Plus–you’ll love the ease of making this vegan meal.

How to make grill roasted eggplant tomato pitas with lemon tahini sauce:

  • Roast chunks of garlic and cumin-seasoned eggplant on the grill until soft and lightly charred.
  • Toss with bright cherry tomatoes, parsley and green onion.
  • Stuff the tender eggplant mix into pita pockets and tuck in crunchy shredded lettuce.
  • Finish with a generous drizzle of lemon tahini sauce!

grilling in shake 'n grill basket for Roasted Eggplant and Tomato Pitas with Lemon Tahini Sauce | Letty's Kitchen

prepping eggplant for Roasted Eggplant and Tomato Pitas with Lemon Tahini Sauce | Letty's Kitchen

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When you cook vegetables on the grill, you’ll want to use some sort of grilling tray or basket so the veggies don’t fall through the grill grates. Either a flat grilling tray, or a grill basket–both work well. For this recipe I stir-fry roasted the eggplant in my Nordic Ware  Grill ‘N Shake Basket. The stainless steel basket has fairly tall sides so you can toss veggies without worrying about them falling through the grates.

My grill ‘n shake basket quickly aquired a lovely patina from use. Besides eggplant, we’ve easily grill-roasted chunks of zucchini, fingerling potatoes, and sweet potatoes. Basically all you do is toss the veggies with olive oil and salt and pepper, add them to the preheated basket, and then cook, shaking and tossing the goods around every so often. 

Whatever vegetables you grill, they’re even better with a drizzle of creamy tahini sauce. Tahini sauces are quick to whisk up and soooo versatile–you can flavor them so many ways, for instance the 5-minute lemony version we used for grilled eggplant and pita pockets.

More recipes with easy vegan tahini sauce:

Roasted Eggplant and Tomato with side pitcher of Lemon Tahini Sauce

*** If you wish, skip the pita pockets and turn your roasted eggplant and tomato mix into a side dish. But be sure to serve it with the lemon tahini sauce!! 

side view of Roasted Eggplant and Tomato Pitas with pitcher of Lemon Tahini Sauce in back

Make it a fabulous week–get outside and grill some delicious fresh vegetables!

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  • I received the Grill ‘N Shake basket from Nordic Ware. My opinions about the product are my own and not influenced by Nordic Ware.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

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5 from 4 votes
Roasted Eggplant and Tomato Pitas with Lemon Tahini Sauce | Letty's Kitchen
Roasted Eggplant and Tomato Pitas with Lemon Tahini Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
40 mins
 

Grilled garlic and cumin seasoned eggplant, stuffed into pita pockets with tomatoes and lettuce and finished with a delicious super-easy vegan lemon tahini sauce.

Course: Main Course
Cuisine: Vegan, Vegetarian
Keyword: pita, eggplant, tahini sauce
Servings: 6 sandwiches.
Calories: 335 kcal
Ingredients
  • 3 medium eggplants
  • ¼ cup plus 2 teaspoons extra virgin olive oil
  • 1 garlic clove , minced
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ to 2 cups grape or cherry tomatoes , cut in half
  • ¼ cup chopped parsley
  • 1 green onion , chopped
  • About 3 romaine lettuce leaves , cut in ¼-inch ribbons
  • 3 pita pocket bread rounds , cut in half, gently pulled apart to make the pockets
Lemony tahini sauce:
  • ½ cup sesame tahini
  • 1/2 cup hot water
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic , minced
  • 1/4 teaspoon ground cumin
  • ½ teaspoon fine sea salt
Instructions
  1. Peel away half of the eggplant skin In stripes down the length of the eggplants, leaving some skin on to keep the eggplant from falling apart while grilling. (You might not have peel if the eggplant is fresh from the garden or farmer's market.)

  2. Cut the eggplant in 1 to 1 ½-inch chunks. Toss with the first ¼ cup of olive oil. Season with the garlic, cumin, salt, and pepper.
  3. Heat the grill to high—450°F. Spray a grill basket with cooking spray or brush lightly with oil. Place the empty basket on the hot grill for a few minutes. Dump the eggplant into the grill basket, stir to distribute evenly, and close the grill lid. Cook 10 minutes. Stir the eggplant again, close lid and cook another 5 minutes. Repeat and repeat again as needed--the eggplant should be tender with golden char color.

  4. Toss the tomato halves with the remaining olive oil and a sprinkle of salt, and stir into the grilled eggplant. Close lid and cook until the tomatoes are hot, 4 to 5 minutes. Transfer to a platter, mixing in the parsley and green onion.
Mix the sauce:
  1. Whisk the tahini and hot water in a bowl until smooth. Whisk in the lemon juice, garlic, cumin, and salt.

To assemble:
  1. Tuck the eggplant mix and lettuce into the pockets. Drizzle generously with tahini sauce.

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Nutrition Facts
Roasted Eggplant and Tomato Pitas with Lemon Tahini Sauce
Amount Per Serving
Calories 335 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 622mg27%
Potassium 673mg19%
Carbohydrates 34g11%
Fiber 10g42%
Sugar 9g10%
Protein 9g18%
Vitamin A 105IU2%
Vitamin C 9.5mg12%
Calcium 55mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

12 comments

  • Patricia Constable

    Happy Summer with yummy vegies at the Gorge. We are off to our yurt too. Dinners at the picnic table. Reply · 23 July, 2016

    • You have got to make these in Montana–they are sooo yummy! Thanks Patricia. Reply · 23 July, 2016

  • You hit me at a hungry moment! Reply · 23 July, 2016

    • Thanks Tammy. I’m grilling the eggplant and tomatoes into a salad tonight–with green lentils! Reply · 23 July, 2016

  • This looks so good! The Columbia River Gorge is one of my very favorite places in the world… Reply · 29 July, 2016

    • If you are ever in “The Gorge” in July–let’s connect Rocky Mountain Woman! Reply · 1 August, 2016

  • I saw you post a video of Robby digging into this and I’ve been thinking about it since. I bought some eggplant at the farmers market last week and roasted it for lasagna. I need to pick up some more on Wednesday and give this a go! Reply · 1 August, 2016

    • Hi Kelley–let me know how these eggplant pitas come out for you. The grill pan is pretty cool. I’m using it a lot! Reply · 5 August, 2016

  • Marcy youker

    love eggplant, cooked on the stove,do not have a grill, it turned out very good.Thanks for sharing. Reply · 10 July, 2019

    • Thank you! I’m so glad you like the pitas! Reply · 10 July, 2019

  • Cindy Bur

    I can’t wait to try this recipe. It looks so yummmmm. I will try to remember to comment on it after I try it. I think that I will serve it on a bed of greens.
    Thank you!!! Reply · 17 July, 2019

    • Thank you Cindy! Yes, let me know how it comes out for you! Reply · 18 July, 2019

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