1

Prepare Tzaziki Sauce: Combine all sauce ingredients in a bowl and mix well. Cover and refrigerate for 1 hour.

2

Preheat gas grill to medium high.

3

To make grilled eggplant, combine vinegar, oregano, salt and pepper in a small bowl and then whisk in the olive oil until the mixture is thick and well-blended. Arrange the eggplant slices in a 9x13-inch baking dish. Pour dressing over slices and turn the eggplant to coat well. Set aside.

4

To make patties, combine lamb, mint, and cumin in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads.

5

When the grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. Grill eggplant slices until tender, about 3 minutes on each side. During the last few minutes of cooking, place the pita breads, cut side down, on the outer edges of the rack to toast lightly.

6

To assemble the burgers, on each bread bottom, place ½ cup lettuce, a patty, an equal portion of tzaziki, and an eggplant slice. Add the bread tops and serve.