Eggplant Sandwiches with Red Pepper Yogurt Sauce
Ingredients
- 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
- 1 firm medium-sized eggplant (about 3/4 lb.), cut into 1/2-inch-thick slices
- 2 cups arugula, washed, dried
- 1 tsp. olive oil
- 1 tsp. red wine vinegar
- 6 whole wheat pita pockets
Instructions
Eggplant Sandwiches with Red Pepper-Yogurt Sauce serves 6 original recipe by Vegetarian Times.
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