Roasted Eggplant Pitas with Tzatziki & Quick Pickled Onions

Directions

1. Preheat the oven to 450°F and wash all produce.
2. Dice the eggplants and spread them on a parchment-lined sheet; drizzle with oil and season with salt, pepper, and oregano, then roast for 20 minutes.
3. Grate the cucumber in a bowl, add salt, and let it sit for 5 minutes to draw out moisture; then drain any liquid.
4. Mince the garlic and set it aside.
5. Thinly slice the red onion and toss with red wine vinegar and salt in a small bowl; let marinate while the eggplant roasts.
6. Halve and thinly slice the tomato; strip the dill leaves from the stems and mince them.
8. In a clean bowl, wrap the shredded cucumber in a towel to squeeze out excess moisture, then return it to the bowl; stir in the garlic, yogurt, salt, and dill; squeeze in the lemon and mix well.
9. To assemble, split each pita pocket, fill with roasted eggplant, tomato, onion, parsley, and the cucumber-yogurt mixture, then close and serve.