Middle Eastern Grilled Vegetable Sandwiches

• 1 small eggplant, cut lengthwise into 1/2-inch-thick slices
• 3 small zucchini, cut lengthwise into 1/2-inch-thick slices
• 1 cup cooked chickpeas, drained and rinsed if using canned
• 1/4 cup chopped fresh mint
• 1 tablespoon chopped Italian parsley
• 2 tablespoons tahini
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• 8 small pita pockets
• 4 lettuce leaves, chopped
• 1 small tomato, chopped

1. Start a charcoal grill.
2. Grill the eggplant and zucchini until tender, about 4 to 5 minutes per side.
3. Let cool.
4. Cut into 1/2-inch dice.
5. Place the grilled vegetables, chickpeas, mint and parsley in a large bowl and toss to combine.
6. In a small bowl, whisk together the tahini, lemon juice, salt and pepper and toss with the vegetable mixture.
7. Taste and adjust seasoning if needed.
8. Cut off the top third of each pita.
9. Fill each one with about 1/3 cup of the vegetable mixture.
10. Top with some of the chopped lettuce and tomato.
11. Serve 2 pitas per person.

eggplant, zucchini, chickpeas, fresh mint, italian parsley, tahini, lemon juice, salt, freshly ground pepper, pita pockets, lettuce leaves, tomato

Taken from cooking.nytimes.com/recipes/2988 (may not work)