Grilled Eggplant Pita Sandwiches With Yogurt-Garlic Spread

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2 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices

3 1/2 teaspoons kosher salt, divided

1/2 cup plain reduced-fat Greek-style yogurt

2 tablespoons fresh lemon juice

2 teaspoons chopped fresh oregano leaves

1/8 teaspoon black pepper

2 small garlic cloves, minced

1 small red onion, cut into 1/2-inch-thick slices

2 tablespoons extra-virgin olive oil

Cooking spray

4 (6-inch) pitas, cut in half

2 cups arugula

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