• Pita
  • Eggplant, sliced into discs (three 1/2 inch discs seem to work well for one whole pita pocket)
  • Olive oil
  • White onion
  • Garlic (3-4 cloves for big ol’ POP of flavor)
  • Mushrooms (I like shiitake in this one)
  • Cauliflower, sliced thin-ish
  • Choice of greens and/or sprouts
  • Artichoke hearts
  • Spicy pickles
  • BBQ sauce
  • Salt + pepper
  • Cumin
  • Basil/Oregano

(+any other seasonings you’d like)

As always, feel free to add or subtract any ingredients from the list. And again, as always, I intentionally didn’t supply measurements for this because it’s YOU that’ll be eating it, so make it how you want. 🙂


  1. Chop garlic + onions and throw them in a large pan (with olive oil inside) to cook for 1-2 mins. Slice your eggplant into discs as you wait.
  2. Move garlic + onions slightly to the side to make room for your eggplant, and place your discs alongside the other yummy-goodness you got cookin’.
  3. Add your choice of spices to the pan (cumin, pepper, salt, etc.)
  4. Flip eggplant after 2-ish mins, and add your cauliflower and mushrooms to the pan as well, making sure they’re getting nice and oiled up too.
  5. Toast your pita, slice directly down the middle, and BOOM — you got two pockets ready to be filled.
  6. Add your veggies, greens, BBQ sauce, artichoke hearts, pickles and whatever else you want inside. That’s it! Enjoy 🙂