In order to bring you the best organic produce, some ingredients may differ from those depicted.
Middle Eastern eggplant pitas with hummus and spicy mango amba sauce
Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, Spicy, <600 Calories
2 Servings, 460 Calories/Serving
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
- 2 organic Roma or other tomatoes
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 organic lemon
- 2 Atoria’s Family Bakery whole grain pita breads
- Sunbasket hummus (chickpeas - water - extra virgin olive oil - tahini - lemon juice - kosher salt - garlic - cumin - coriander)
- Sunbasket spicy mango amba (mango - coconut nectar - lemon juice - turmeric - coriander - kosher salt - mustard seeds - fenugreek - cayenne - cumin)
Calories 460, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 530mg (23% DV), Total Carb. 59g (21% DV), Fiber 13g (46% DV), Total Sugars 18g (Incl. 3g Added Sugars, 6% DV), Protein 17g
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.
Wash produce before use
Prep the eggplant; cook the eggs
Bring a small sauce pot of water to a boil and fill a small bowl with ice water.
- Remove the stem from the eggplant; cut the eggplant in half lengthwise, then crosswise into ¼-inch-thick half-moons. Sprinkle the half-moons with salt and lay them on a paper-towel-lined sheet pan. Let stand for 10 minutes; pat dry.
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, then coarsely chop. While the eggplant is standing and the eggs are cooking, prepare the salad.
Make the cucumber salad
- Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough ¼-inch-thick half-moons to measure 1½ cups [3 cups].
- Cut away the cores from the tomatoes; cut the tomatoes into quarters.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Juice the lemon. [Juice 1 lemon; save the remaining lemon for another use.]
In a medium bowl, toss together the cucumber, tomatoes, parsley, 1 tablespoon [2 TBL] lemon juice, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper.
Cook the eggplant
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the eggplant, season with salt and pepper, and cook, turning once, until lightly browned and tender, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed. While the eggplant is cooking, toast the pita breads.
Warm the pita breads
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.
Divide the pita halves between individual plates and spread 1 tablespoon hummus inside each pita half. Fill the pitas with the eggplant, cucumber salad, eggs, and as much mango amba as you like. Serve any remaining fillings on the side.
- Fill a pot with water and a bowl with ice water.
- Measure the cucumber.
- Strip the parsley leaves.
- Juice the lemon.
- Assemble the cucumber salad.