Eggplant Sandwiches with Red Pepper-Yogurt Sauce

• 1 cup nonfat plain yogurt
• 1/2 cup light mayonnaise
• 1 7-oz. jar roasted red peppers, drained and chopped
• 13 cup packed fresh basil leaves, thinly sliced
• 1 large clove garlic, pressed
• Salt and black pepper to taste
• 1 firm medium-sized eggplant (about 3/4 lb.), cut into 1/2-inch-thick slices
• Salt and black pepper to taste
• 2 cups arugula, washed, dried
• 1 tsp. olive oil
• 1 tsp. red wine vinegar
• 6 whole wheat pita pockets

1. To make Red Pepper-Yogurt Sauce: Whisk yogurt, mayonnaise, peppers, basil and garlic to blend in medium bowl.
2. Season to taste with salt and pepper.
3. Cover, and refrigerate until ready to use.
4. To make Sandwiches: Preheat broiler.
5. On rack of broiler pan, arrange eggplant slices in one layer, seasoning to taste with salt and pepper.
6. Broil eggplant about 4 inches from heat, turning once, until golden, 3 to 5 minutes on each side.
7. Toss together arugula, oil, vinegar, and salt and pepper to taste in bowl.
8. Spread pita pockets with Red Pepper-Yogurt Sauce.
9. Fill each with eggplant and arugula, and top with more sauce, if desired.

nonfat plain yogurt, light mayonnaise, basil, clove garlic, salt, eggplant, salt, arugula, olive oil, red wine vinegar, whole wheat pita pockets

Taken from www.vegetariantimes.com/recipe/eggplant-sandwiches-with-red-pepper-yogurt-sauce/ (may not work)