In order to bring you the best organic produce, some ingredients may differ from those depicted.
Eastern Mediterranean eggplant with pita and tzatziki
2 Servings, 640 Calories/Serving
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 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
Wash produce before use
Prep the eggplant
- Cut the eggplant into ½-inch-thick half-moons.
Cook the onions
- Peel and thinly slice the onion.
- Finely chop the garlic.
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 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.
Warm the pita breads