Eggplant and Cabbage Pitas
Ingredients
- 1/2 cup olive oil, divided
- 1 1/4 pounds Japanese eggplant, sliced into 1 inch thick rounds
- 2 cups green cabbage
- 1/4 teaspoon tumeric
- 1/2 teaspoon Spanish paprika
- 1 teaspoon kosher salt
- 1 large cucumber, chopped
- 5 mint leaves
- 4 pitas, toasted
- For the sauce
- 1/2 cup tahini
- 2 garlic cloves, minced
- 1/2 cup water
- 2 tablespoons lemon juice
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