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Mediterranean Eggplant Pita Pockets with Creamy Tzatziki Recipe

Mediterranean Eggplant Pita Pockets with Creamy Tzatziki recipe


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!


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


Preheat your oven to 450°F (230°C).
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.
Roast the eggplant in the oven for 25 minutes, until it's soft and golden brown.
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.
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.
Add the squeezed cucumbers to the tzatziki sauce and mix well.
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.
Cut the pita breads in half to make pockets and warm them up if you like.
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.
Serve the Mediterranean Eggplant Pita Pockets fresh and enjoy!

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