Eastern Mediterranean eggplant with pita and tzatziki

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

Eastern Mediterranean eggplant with pita and tzatziki

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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


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.


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