Middle Eastern eggplant pitas with spicy amba sauce and cucumber salad
Soy-Free, Diabetes-Friendly, Mediterranean, Dairy-Free, Vegetarian
25 – 40 Minutes
These eggplant-and-egg-stuffed pitas are our take on sabich, Iraqi-Israeli sandwiches you find everywhere in Tel Aviv. Enjoy with plenty of napkins.
In your bag
- 1 organic globe eggplant
- 2 organic eggs
- 1 organic cucumber
- ½ pound organic Roma or other tomatoes
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 organic lemon
- 2 whole grain pita breads
- Sun Basket hummus (chickpeas - EVOO - tahini - fresh lemon juice - kosher salt - fresh garlic - cumin - coriander)
- Sun Basket amba (mango - honey - fresh lemon juice - ground turmeric - coriander - kosher salt - mustard seeds - fenugreek - cayenne - cumin)
While it’s not always necessary, we recommend salting the eggplant before cooking it for these sandwiches, as it helps draw out natural bitterness in the fruit and makes it more tender (and yes, eggplant is actually a fruit!).
Many cultures lay claim to inventing hummus; according to some folklore, it’s the world’s oldest prepared food. From Greece to Egypt, cooked chickpeas have long been mashed together with olive oil, tahini, and other ingredients for a tasty dip or spread. When seeds (tahini), legumes (chickpeas), and pita (whole grains) come together, they offer a triple threat of plant-based protein.
Calories: 360, Protein: 18g (36% DV), Fiber: 16g (64% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 155mg (52% DV), Sodium: 470mg (20% DV), Carbohydrates: 61g (20% DV), Total Sugars: 22g, Added Sugars: 3g (6% DV).
Contains: Eggs, Wheat
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.