Pita Sandwich with Eggplant and Walnut Sauce

Preparation info
  • Makes


    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

This sandwich is substantial—a meal in itself. The small, slender Japanese variety of eggplant are ideal here; they needn’t be salted, and when sliced diagonally, they just fit into the pita bread. One eggplant is just enough for one person. Both the walnut and the pine nut sauces are perfect with the eggplant.


  • 2 tablespoons light olive or peanut oil
  • 1 Japanese eggplant, sliced diagonally just less than ½


Heat the oil in a skillet just large enough to hold the eggplant, add the slices, and quickly turn them over so that both sides absorb the oil. Fry over medium heat until the eggplant has begun to color, then turn the slices over and cook until the second side is nicely browned and the eggplant is tender. If necessary, add a little more oil to cook the second side. When done, remove the eggplan