Grilled balsamic eggplant and feta pitzas

Total Time
25 min
7 min
18 min
Eggplant and feta cheese, a traditional Greek pairing, are delicious on grilled pocketless pita breads. The eggplant can be grilled, allowed to cool completely, then refrigerated in a zip-close plastic bag for up to three days. Don’t skip wrapping the grilled eggplant in foil—the trapped heat creates steam, which helps to tenderize the eggplant. The marinade adds a delicious flavor to the eggplant, grilling crispy on the outside and tender on the inside. This makes an excellent vegetarian dish. Serve this alongside fruit salad.


Balsamic vinegar

¼ cup(s)


2 clove(s), or to taste, crushed

Olive oil

1½ tsp

Dried oregano

1 tsp

Table salt

½ tsp


¼ tsp

Uncooked eggplant

1¼ pound(s), cut into 12 rounds

Pocketless pita

3 item(s), (6 to 7-inch) breads

Crumbled feta cheese

¾ cup(s)


  1. Combine the vinegar, garlic, oil, oregano, salt, and sugar in a zip-close plastic bag; add the eggplant. Squeeze out the air and seal the bag; turn to coat the eggplant. Let stand 1 hour.
  2. Spray the grill rack with nonstick spray; prepare the grill. Remove the eggplant from the plastic bag and arrange on the grill. Cover the grill and cook the eggplant until tender and charred in spots with grill marks, about 6 minutes on each side. Wrap the eggplant in foil and let stand 15 minutes.
  3. Place the pita breads on the grill rack and grill until lightly crisped and golden on the bottom, 2–3 minutes. Flip with tongs, then arrange the eggplant slices evenly on top. Sprinkle evenly with the cheese. Cover the grill and cook until the cheese melts slightly and the breads are lightly crisped, about 3 minutes. Cut each pita in half crosswise, making a total of 6 pieces. Yields 1 piece per serving.