Eastern Mediterranean eggplant with pita and tzatziki
Soy Free, Vegetarian
This meze-style platter brings together many of our favorite Middle Eastern snacks: eggplant and caramelized onions sprinkled with citrusy sumac, warmed pitas, and two dipping sauces: a mint-flecked tzatziki and a tahini sauce with lemon. Together they form a light summer meal, sandwich, or dinner party appetizer.
- 1 globe eggplant
- 1 yellow onion
- 1 to 2 garlic cloves
- 1 to 2 Persian cucumbers
- 1 lemon
- Fresh mint
- ½ cup Greek yogurt
- 2 tablespoons tahini
- Fresh cilantro
- 1 teaspoon sumac
- 2 whole wheat pita breads
- 1 tablespoon pine nuts
Prep the eggplant
- Cut the eggplant into ½-inch-thick half-moons.
Cook the onions
- Peel and thinly slice the onion.
- Finely chop the garlic.
Make the tzatziki and the tahini sauces
- Cut the cucumber into ¼-inch-thick half-moons.
- Zest and juice the lemon, keeping the zest and juice separate.
- Coarsely chop the mint leaves.
In a small bowl, combine the tahini with the remaining lemon juice and 2 tablespoons water. Season to taste with salt.
Cook the eggplant
- Coarsely chop the cilantro.
Warm the pita breads
Nutrition per serving: Calories: 640, Protein: 18 g, Total Fat: 39 g, Monounsaturated Fat: 23 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 6 g, Cholesterol: 5 mg, Carbohydrates: 65 g, Fiber: 17 g, Added Sugar: 0 g, Sodium: 740 mg
Contains: milk, wheat, tree nuts