What You Need:

1 eggplant, peeled and sliced 3/8 inch thick
2 tomatoes, sliced 1/3 inch thick
1 onion, quartered
1 baking potato, peeled and sliced 1/4 inch thick
1/3 C extra virgin olive oil
4 slices toasted bread
4 cloves of garlic
1/2 C wheat berries, cooked
1 tbsp fresh dill
1/2 tsp salt
1/4 tsp pepper
6 pita pockets
6 lettuce leaves

How to Make It:

Heat the grill to medium temperature.
Using the olive oil brush the eggplant, tomatoes, onion and potatoes evenly.
Put the vegetables on the grill for 12 minutes or until tender, turning occasionally.
In a food processor put the toasted bread and process until it becomes fine crumbs.
Transfer the bread crumbs to a mixing bowl.
Finely chop the garlic in the food processor.
Add the grilled vegetables to the garlic and process until smooth.
Blend the smooth vegetable mixture into the bread crumbs.
Blend in the wheat berries, dill, salt and pepper.
Form into 6 patties and mist both sides of each patty with a non-stick cooking spray.
Grill the burgers 5 minutes per side or until as crisp as you like.
Remove the grilled burgers and place one in each pita pocket and top with a lettuce leaf.

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