Mediterranean meze platter with lamb, eggplant, and hard-cooked eggs

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

Great for Entertaining

Mediterranean meze platter with lamb, eggplant, and hard-cooked eggs

Gluten-Free, Paleo, Dairy-Free, Mediterranean, Soy-Free

2 Servings, 780 Calories/Serving

30–45 Minutes

Packed with lamb, eggplant, eggs, and a tahini dip, our meze platter is Mediterranean party food—even if it’s a party of one.

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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.
  • ¼ cup currants
  • 2 organic eggs
  • 10 ounces ground lamb
  • 1 organic globe eggplant
  • 1½ teaspoons baharat
  • 1 organic lemon
  • 1 organic Roma or other tomato
  • Sunbasket lemon-tahini dressing base (fresh lemon juice - tahini - fresh garlic - fresh orange juice - Marash chile flakes)
Ingredient IQ
Baharat, the Arabic word for “spices,” is a blend that typically includes coriander, cumin, black pepper, and cardamom. It’s commonly used in Middle Eastern cooking for everything from roasted meats and stews to salads and marinades.

Nutrition per serving

Calories: 780, Protein: 35g (70% DV), Fiber: 11g (44% DV), Total Fat: 58g (89% DV), Monounsaturated Fat: 30g, Polyunsaturated Fat: 7g, Saturated Fat: 18g (90% DV), Cholesterol: 255mg (85% DV), Sodium: 170mg (7% DV), Carbohydrates: 35g (12% DV), Total Sugars: 21g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Prep the currants; cook the eggs

  • In a small bowl, cover the currants with hot tap water and soak until plumped, 5 to 10 minutes, then drain.
Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the currants soak and the eggs cook, prepare the lamb.

2

Prep and cook the lamb

  • Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the lamb, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes.
Add the currants and cook, stirring occasionally, until the lamb is cooked through, 2 to 3 minutes. Transfer to a medium bowl and cover to keep warm. Wipe out the pan.
While the lamb cooks, prepare the eggplant.

3

Prep and cook the eggplant

  • Remove the stem from the eggplant; cut the eggplant into ½-inch cubes.
In the same pan used for the lamb, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the eggplant, season with salt and pepper, and cook, stirring occasionally, until lightly browned and tender, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed. Return all the eggplant to the pan, remove from the heat, stir in the baharat, and season to taste with salt and pepper.
While the eggplant cooks, prepare the garnishes and the lemon-tahini dressing.

4

Prep the garnishes; make the dressing

  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
  • Cut away the core from the tomato; coarsely chop the tomato.
  • Cut the eggs in half lengthwise; season with salt and pepper.
In a small bowl, stir together the lemon-tahini dressing base, 1 tablespoon [2 TBL] lemon juice, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.

Serve

Place the bowl with the lemon-tahini dressing on a platter. Arrange the lamb, eggplant, tomato, eggs, and lemon wedges alongside and serve.
Kids Can!
  • Fill a pot with water and a bowl with ice water.
  • Peel the eggs.
  • Juice the lemon.
  • Stir the lemon-tahini dressing.
  • Help arrange the meze platter.