Middle Eastern eggplant pitas with spicy amba sauce and cucumber salad

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

Signature Sauce

Middle Eastern eggplant pitas with spicy amba sauce and cucumber salad

Diabetes-Friendly, Mediterranean, Soy-Free, Dairy-Free, Vegetarian

2 Servings, 360 Calories/Serving

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.

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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.
  • 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
  • Sunbasket hummus (chickpeas - EVOO - tahini - fresh lemon juice - kosher salt - fresh garlic - cumin - coriander)
  • Sunbasket amba (mango - honey - fresh lemon juice - ground turmeric - coriander - kosher salt - mustard seeds - fenugreek - cayenne - cumin)
Chef's Tip
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!).
Ingredient IQ
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.

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

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 stands and the eggs cook, prepare the salad.

2

Make the salad

  • Peel the cucumber, if desired; cut in half lengthwise, then crosswise into enough 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.]
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. Let stand while you prepare the rest of the meal.

3

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 cooks, toast the pita breads.

4

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.

Serve

Divide the pita halves between individual plates and spread 1 tablespoon hummus inside each pita half. Divide the eggplant, cucumber salad, eggs, and as much amba as you like between the pitas. Serve any remaining fillings on the side.
Kids Can!
  • Fill a pot with water and a bowl with ice water.
  • Measure the cucumber.
  • Strip the parsley leaves.
  • Juice the lemon.
  • Make the cucumber salad.