Step 1

Preheat oven to 450°F.

Step 2

Large dice the eggplant. Transfer to a parchment lined sheet pan. Drizzle with oil and season with salt, pepper, and oregano; toss to coat. Bake for 20 minutes.

Step 3

Use a grater to coarsly grate the cucumber. Transfer to a medium bowl. Add the 1/2 tsp salt, stir, and let sit for 5 minutes.

Step 4

Peel and thinly slice onion into half rings. Add to a small bowl along with the vinegar and salt. Toss to combine and set aside.

Step 5

Gather the grated cucumber in the middle of a clean dish towel and gently squeeze out the water. Add the cucumber back to the medium bowl. Stir in the minced garlic, yogurt, salt, and dill. Juice the lemon and add to the mixture. Set aside.

Step 6

To assemble, slice the pita bread into halves and open the pocket. Stuff with roasted eggplant, sliced tomato, sliced onion, parsley, and cucumber sauce.