In order to bring you the best organic produce, some ingredients may differ from those depicted.

Eastern Mediterranean eggplant with pita and tzatziki

Soy-Free, Vegetarian

2 Servings, 640 Calories/Serving

35 Minutes

This meze-style platter brings together many of our favorite Middle Eastern snacks: eggplant and caramelized onions sprinkled with citrusy sumac, warmed pitas, and two dipping sauces: a mint-flecked tzatziki and a tahini sauce with lemon. Together they form a light summer meal, sandwich, or dinner party appetizer.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 globe eggplant
1 yellow onion
1 to 2 garlic cloves
1 to 2 Persian cucumbers
1 lemon
Fresh mint
½ cup Greek yogurt
2 tablespoons tahini
Fresh cilantro
1 teaspoon sumac
2 whole wheat pita breads
1 tablespoon pine nuts

Nutrition per serving

Calories 640, Total Fat 39g (50% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 740mg (32% DV), Total Carb. 65g (24% DV), Fiber 17g (61% DV), Protein 18g
Contains: Milk, Tree Nuts, Wheat

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the eggplant

Cut the eggplant into ½-inch-thick half-moons.

Line a work surface with a double layer of paper towels; sprinkle the top towel with salt. Arrange the eggplant on the towels in an even layer; sprinkle with more salt. Let stand for at least 5 minutes to draw out excess moisture. While the eggplant rests, cook the onions.

Cook the onions

Peel and thinly slice the onion.
Finely chop the garlic.

In a pan over medium-high heat, warm 2 tablespoons oil. Add the onions and half the garlic. Season with salt and cook, stirring occasionally, until the onions are caramelized, 10 to 15 minutes. Transfer to a plate. While they cook, prepare the sauces.

Make the tzatziki and the tahini sauces

Cut the cucumber into ¼-inch-thick half-moons.
Zest and juice the lemon, keeping the zest and juice separate.
Coarsely chop the mint leaves.

In a mixing bowl, combine the yogurt, cucumber, lemon zest, half the lemon juice, half the mint, and the reserved garlic. Season with salt.
In a small bowl, combine the tahini with the remaining lemon juice and 2 tablespoons water. Season to taste with salt.

Cook the eggplant

Coarsely chop the cilantro.

In the same pan used for the onions, warm 2 tablespoons oil over medium-high heat. Working in batches if necessary, cook the eggplant, stirring a few times, until well browned and tender, 3 to 4 minutes per side. Stir in the onion slices, cilantro, sumac, remaining mint, and 2 tablespoons water. Cook until warmed through, 2 to 3 minutes.

Warm the pita breads

If you have a gas stove, on the stovetop over the flame, warm the pita breads, about 30 seconds per side. Alternatively, toast them in a toaster.

Serve

Transfer the eggplant and onions to individual plates. Garnish with the pine nuts. Serve with the tahini sauce, tzatziki, and pita.

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