What You Need:

1 head of lettuce, torn
1/2 cucumber, sliced
2 tomatoes, chopped
1 sweet onion, sliced thin
2 tbsp + 1/3 C extra virgin olive oil, divided
2 tbsp lemon juice
1/2 C black olives
4 oz. feta cheese, crumbed
2 garlic cloves, minced
1 tsp lemon thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs. eggplant, peeled and sliced 3/8 inch thick
6 pita pockets

How to Make It:

In a large mixing bowl mix together the lettuce and cucumbers.
Cover and put in refrigerator.
Mix together the tomatoes, onions, 2 tbsp oil and lemon juice in a small bowl.
The olives and cheese are blended in, cover and place in the refrigerator.
The grill is set to medium heat.
In a small bowl put the remaining oil, garlic, thyme, salt and pepper and mix well.
Brush each slice of eggplant evenly with the oil mixture.
Cut the pita pockets in half to form 2 pockets.
Wrap each pita pocket in foil.
Place the wrapped pita pockets on the grill grate away from the direct heat.
The eggplant slices are placed on the grill grate over direct heat.
Grill for 7 minutes then flip.
Grill for 6 additional minutes or until browned and tender.
Turn the wrapped pita pockets occasionally and when the eggplant is done remove the pockets from the grill.
Stir the tomato mixture into the lettuce mixture until well blended.
Fill each pita pocket with the salad mixture and top with the grilled eggplant.