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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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, Protein: 18 g, Fiber: 17 g, Total Fat: 39 g, Monounsaturated Fat: 23 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 6 g, Cholesterol: 5 mg, Sodium: 740 mg, Carbohydrates: 65 g, Added Sugar: 0 g.
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.

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