Eggplant Souvlaki with Tzatziki-Style Yogurt Sauce

Eggplant Souvlaki with Tzatziki-Style Yogurt Sauce

Ingredients:
For the eggplant:
2 pounds eggplant, cut into 3/4 inch wide discs
1 teaspoon kosher salt, plus more as needed
1/3 cup, plus 3 tablespoons, extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon dried oregano 
Freshly ground black pepper
Few drops of red wine vinegar
8 small pita breads (about 10 ounces) 

For the yogurt sauce: 
1/2 cup Greek yogurt
2 tablespoons mayonnaise
Zest of 1/2 lemon
1 tablespoon lemon juice 
1 small garlic, minced
Kosher salt
Freshly ground black pepper

Steps:
1. For the eggplant: Heat an oven to 450°F. Line two large baking sheets with foil. Place the eggplant in a large bowl and sprinkle with 1 teaspoon kosher salt. 

2. In a small bowl, whisk together 1/3 cup oil, garlic, oregano and black pepper. Brush both sides of each eggplant slice with the oil and place them flat-side down on the baking sheet. Cook in the oven, without turning, for 30 to 35 minutes.

3. Remove from the baking sheet and cut the eggplant into smaller pieces. Place in a medium bowl, season to taste with salt, pepper, 1 tablespoon more olive oil and a few drops of vinegar.

4. Make the yogurt sauce: In a medium bowl, combine the yogurt, mayonnaise, lemon zest and juice, garlic, and a big pinch each of salt and pepper. Add more salt, pepper, and lemon juice to taste; set aside.

5. Heat a cast-iron skillet to high heat. Once hot, brush the pita breads on both sides with olive oil. Sprinkle with salt, and a touch of oregano, if you choose. Warm on the skillet, flipping over, until heated through. Serve pita with eggplant and yogurt sauce. Recipe by Jill Santopietro.