Ingredients

• 1 small cucumber
• 1 1/2 cups plain yogurt
• 1 clove garlic, minced
• 3 tablespoons fresh dill
• 1/2 cup crumbled Greek feta cheese
• 3 tablespoons white wine vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil
• 1 large eggplant
• 2 pounds ground lamb
• 3/4 cup chopped fresh mint leaves
• 1 1/2 tablespoons ground cumin
• Salt and pepper
• Oil, for brushing on the grill rack
• 6 small pita breads
• 3 cups chopped romaine lettuce

Instructions

1. Prepare an open grill for moderate direct-heat cooking
2. Seed and chop the cucumber. In a medium bowl, stir together the cucumber, yogurt, garlic, dill and feta. Refrigerate and chill for 1 hour.
3. In a small bowl, combine vinegar, oregano, salt and pepper. Whisk in oil until thick and well blended. Cut the eggplant into 1/2-inch rounds. Arrange in a 13 by 9 by 2-inch baking dish; coat well with dressing. Grill eggplant until tender, about 3 minutes each side, keep warm.
4. Lamb burger:
5. In a large bowl blend together lamb, mint, cumin, salt and pepper, to taste. Form 6 patties.
6. Before grilling burgers, brush the grill rack with oil. Place the patties on the rack turning once, 4 minutes each side.
7. Cut pitas horizontally and lightly toast over indirect heat.
8. Assemble burgers as follows: pita bottom, lettuce, burger topped generously with tzatziki, a slice of grilled eggplant, and the top of the pita.