3 cloves garlic, peeled
1/8 teaspoon salt
1 cup mayo
1/2 teaspoon fresh lemon juice
Pinch of cayenne pepper
2 eggplants, cut into 1/2″-inch thickness
2 teaspoons olive oil
Salt and pepper
8 whole-wheat pita pockets, cut in half
1/2 pound of goat cheese
2 cups arugula leaves
2 roasted red bell peppers, cut into strips

Directions
Heat oven to 450 F. Place garlic in small bowl and sprinkle with salt; with back of fork, mash to a paste. Add mayo, lemon juice, cayenne pepper. Place eggplant on baking sheet, drizzle with oil, season with salt and pepper, and roast until softened, about 18-20 minutes, turning once. Let cool. Spread pita with cheese and garlic mayo; stuff with eggplant, arugula, and red pepper.

Serves 8