Eggplant Sandwiches with Red Pepper-Yogurt Sauce


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.

  • SERVINGServings


Red Pepper-Yogurt Sauce

  • 1 cup nonfat plain yogurt
  • 1/2 cup light mayonnaise
  • 1 7-oz. jar roasted red peppers, drained and chopped
  • 1/3 cup packed fresh basil leaves, thinly sliced
  • 1 large clove garlic, pressed
  • Salt and black pepper to taste


  • 1 firm medium-sized eggplant (about 3/4 lb.), cut into 1/2-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


  1. 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.
  2. 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.
  3. Toss together arugula, oil, vinegar, and salt and pepper to taste in bowl.
  4. Spread pita pockets with Red Pepper-Yogurt Sauce. Fill each with eggplant and arugula, and top with more sauce, if desired.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 160
  • Carbohydrate Content: 27 g
  • Fat Content: 4 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 410 mg
  • Sugar Content: 8 g