To serve, warm the pitas in the microwave for 30 seconds or in the oven for three minutes. Cut the tops off the pitas (don’t discard them!) and stuff each one with some cabbage, 2 1/2 eggplant steaks, a few spoons of yogurt and finally the parsley salad. Enjoy the extra pickled cabbage, yogurt and parsley salad with the leftover pita tops. Serves 2.