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Mediterranean Eggplant Pita Pockets with Creamy Tzatziki Recipe

Mediterranean Eggplant Pita Pockets with Creamy Tzatziki recipe

Stashcook

This is a yummy pita sandwich filled with roasted eggplant and a cool, creamy cucumber sauce. We put pickled onions and fresh veggies inside too. It's a fun meal that you can hold in your hand!

Ingredients

1 large eggplant, cut into 1/2-inch cubes
2 small cucumbers, grated
3 cloves garlic, minced
1/4 cup fresh mint leaves, chopped
1 lemon, juiced
3/4 cup plain Greek yogurt
1 large red onion, thinly sliced
3 medium tomatoes, sliced
4 whole wheat pitas
1/4 teaspoon black pepper
1/2 teaspoon dried dill
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
2 tablespoons apple cider vinegar
1/2 teaspoon salt, plus more to taste

Method

1
Preheat your oven to 450°F (230°C).
2
Place the cubed eggplant on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Toss everything to coat the eggplant well.
3
Roast the eggplant in the oven for 25 minutes, until it's soft and golden brown.
4
While the eggplant is roasting, put the grated cucumbers in a bowl with a pinch of salt. Let them sit for about 5 minutes, then squeeze out the excess water using a clean dish towel.
5
In another bowl, mix the minced garlic, chopped mint, lemon juice, Greek yogurt, dill, and 1/2 teaspoon of salt to make the tzatziki sauce.
6
Add the squeezed cucumbers to the tzatziki sauce and mix well.
7
For the quick pickled onions, combine the sliced red onion with apple cider vinegar and a pinch of salt in a small bowl. Let it sit while you prepare the rest of the ingredients.
8
Cut the pita breads in half to make pockets and warm them up if you like.
9
To assemble the pita pockets, fill each one with the roasted eggplant, a few slices of tomato, some pickled onions, and a generous dollop of tzatziki sauce.
10
Serve the Mediterranean Eggplant Pita Pockets fresh and enjoy!

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