Ingredients
2 medium eggplants
60 ml olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon smoked paprika
240 ml barbecue sauce
2 tablespoons chopped fresh parsley
1 lemon (for juice)
4 pita breads
1 small red onion
Method
Slice the eggplants into 1 cm thick rounds.
Drizzle olive oil over both sides of the eggplant slices.
Sprinkle salt, oregano, and smoked paprika evenly over the slices.
Heat a grill pan over medium-high heat and cook the eggplant for 4-5 minutes on each side until tender.
Remove from heat, drizzle with barbecue sauce, and serve with pita breads, sliced red onion, parsley, and a squeeze of lemon juice.
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