Eggplant And Cabbage Pitas

Ingredients

• 1/2 cup olive oil, divided
• 1 1/4 pounds Japanese eggplant, sliced into 1 inch thick rounds
• 2 cups green cabbage
• 1/4 teaspoon tumeric
• 1/2 teaspoon Spanish paprika
• 1 teaspoon kosher salt
• 1 large cucumber, chopped
• 5 mint leaves
• 4 pitas, toasted
• For the sauce
• 1/2 cup tahini
• 2 garlic cloves, minced
• 1/2 cup water
• 2 tablespoons lemon juice