Toasted Pita Salad with Tuna

2 6 inch pitas, split in half horizontally
2 medium japanese eggplant, or 1 medium globe eggplant
2 tbsp olive oil, divided
3 cups chopped tomato
1 1/2 cups chopped cucumber
1/2 cup chopped onion
1/4 cup chopped fresh oregano
2 tbsp chopped fresh flat-leaf parsley
2 cans tuna in olive oil, drained
1/4 cup fresh lime juice
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp honey

Pre-heat grill to medium high. If you can, set up the grill for indirect heat. Slice eggplant lengthwise, and brush with 1 tbsp olive oil. Season with salt and pepper if desired. Grill 4-5 minutes per side, until brown and tender. While eggplant is grilling, toast pita until brown and crispy. Allow to cool, then break into small pieces. Chop eggplant.

Combine eggplant, tomato, cucumber, onion, tuna, oregano and parsley together in large bowl.

In a small bowl, whisk together lime juice, remaining olive oil, honey, salt and pepper. Add juice mixture and pita to tomato mixture. Toss gently to coat; let stand 10 minutes before serving.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.