Vegan Pita Sandwich with Grilled Eggplant and Pomegranate Molasses Tempeh

Tempeh and eggplant make such a tasty plant based pita filling. If you’re looking for a way to liven up your vegan summer grill routine, look no further than this pomegranate molasses tempeh and grilled eggplant pita sandwich recipe. With fresh mint, lemon tahini sauce, juicy tomatoes, and more, it’s flavorful and satisfying.

This recipe makes ~4 pita sandwiches.

A few things…

• To make this gluten free, use gluten free pitas or forget the pita and make this into a salad.

• If you have a large grill, it works really well to grill the pomegranate molasses tempeh kebabs at the same time that you grill the eggplant. If you have to do it in shifts, I recommend grilling the eggplant first. There’s nothing like tempeh hot off the grill, even if the eggplant must be lukewarm.

• I like eating these grilled pomegranate molasses tempeh and eggplant pitas with a fork and knife, so I don’t stuff them. You can always make a stuffed pita pocket instead.

I hope this vegan pita sandwich is a hit! Don’t miss other UVK recipes, like Lemon Tahini Kale Salad with Toasted Pita, Za’atar Chickpea Pita, Orange Miso Chickpea Salad with Pita Chips, Vegan Baked Pasta with Tofu Ricotta and Eggplant, and more.

Vegan Pita Sandwich with Grilled Eggplant and Pomegranate Molasses Tempeh

1 batch pomegranate molasses tempeh kebabs

1 batch lemon tahini sauce

1 small eggplant, cubed

½ tsp garlic powder

Olive oil, to drizzle

Tomato slices (I sliced 2 medium tomatoes for 4 pitas)

4 pitas

Mint leaves, to top

Pomegranate seeds, to top

Sumac, to top – optional

1. First, you’ll need to prepare the tempeh for the vegan pita sandwich. Follow steps 1-5 for Grilled Pomegranate Molasses Tempeh Kebabs. The tempeh needs to marinate a minimum of 4 hours, but for best flavor, marinate overnight.

2. When the tempeh is done marinating, line a large grill-proof pan with non-stick aluminum foil. You want a pan that’s large enough to accommodate the tempeh and the eggplant. Skewer the tempeh, and place it on one side of the pan. Drizzle with a little olive oil. (See note above if using a small grill)

3. Next, you’ll work on the eggplant for the vegan pita sandwich. In a mixing bowl, add the eggplant. Drizzle it with olive oil, and then, add the garlic powder. Season with salt and black pepper. Toss the eggplant around until it’s well coated.

4. Spread the eggplant in a single layer on the non-stick aluminum foil lined pan. Heat up the grill to 400º F.

5. While you’re waiting for the grill to heat up, follow the directions for lemon tahini sauce, and then, set the sauce aside.

6. When the grill reaches 400º F, add the grill-proof pan with the tempeh kebabs and eggplant and close the lid. Grill for ~4 minutes, and then, flip the kebabs and eggplant. Grill for another 4 minutes or until the kebabs and eggplant are charred to your preference. Remove from the grill.

7. It’s finally time to assemble the vegan pita sandwich. Place a pita on a plate, and then, top with some tomato slices, grilled eggplant and tempeh.

8. Drizzle the lemon tahini sauce over the tomatoes, grilled eggplant and tempeh. Top with mint leaves, pomegranate seeds and sumac, if using. Serve the vegan pita sandwich immediately.