In order to bring you the best organic produce, some ingredients may differ from those depicted.
Summer vegetable skewers with baba ganoush, feta dip, and flatbread
2 Servings, 630 Calories/Serving
Bust out the party platter because this meal was made to share. We present a colorful spread of veggie skewers and toasted flatbread, Greek feta dip, and our homemade spin on baba ganoush.
In your bag
- 1 organic globe eggplant
- ¼ cup cooked butter beans
- 1 organic summer squash
- 1 organic red onion
- ¼ pound organic sungold or other cherry tomatoes
- Wooden skewers
- 1 Atoria’s Family Bakery large naan flatbread
- Sunbasket lemon-tahini dressing (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
- Sunbasket Greek feta dip (feta - mild green chiles - Greek yogurt - extra virgin olive oil - lemon juice - kosher salt - cayenne)
- ¼ cup pitted Kalamata olives
Nutrition per serving
Calories 630, Total Fat 30g (38% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 910mg (40% DV), Total Carb. 77g (28% DV), Fiber 14g (50% DV), Total Sugars 20g (Incl. 3g Added Sugars, 6% DV), Protein 19g
Contains: Milk, Wheat, Sesame
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
Start the baba ganoush
- Remove the stem and peel the eggplant; cut the eggplant into 1-inch cubes.
- Rinse the butter beans.
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, stir in the eggplant, season generously with salt and pepper, and cook until starting to brown, 1 to 2 minutes. Add 1 to 2 tablespoons water, cover, and cook, stirring occasionally, until the eggplant is tender and lightly browned, 5 to 7 minutes. Add more oil between batches if needed.
Stir in the butter beans and cook uncovered until heated through, 1 to 2 minutes. Transfer the eggplant and beans to a large bowl and cover to keep warm. Wipe out the pan. While the eggplant and beans are cooking, prepare the vegetable skewers.
Assemble the vegetable skewers
- Cut the squash in half lengthwise, then crosswise into 1-inch-thick half-moons.
- Peel the onion and cut into 1-inch pieces. Separate the layers into slices or chunks, as desired.
Thread the tomatoes, squash, and onion onto the wooden skewers, alternating the ingredients. Lightly brush the vegetables with oil and season with salt and pepper.
Cook the skewers
In the same pan used for the eggplant, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the skewers and cook, turning occasionally, until the vegetables are lightly browned and starting to soften, 6 to 8 minutes. Transfer to a plate. Meanwhile, prepare the flatbread and finish the baba ganoush.
Toast the flatbread
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the flatbread, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster oven. Cut into wedges.
Finish the baba ganoush
To the bowl with the eggplant and beans, add the lemon-tahini dressing and season with salt and pepper. Using a fork, masher, or the back of a spoon, coarsely mash until combined. Using a fork or whisk, stir until almost smooth. Season to taste with salt and pepper.
Transfer the vegetable skewers, baba ganoush, flatbread wedges, feta dip, and olives to a platter and serve.
- Rinse the beans.
- Measure the water for the eggplant.
- Assemble the skewers.
- Mash the baba ganoush.
- Assemble the platter.