Roasted Eggplant Pitas with Tomato, Cucumber & Farro Salad

Roasted Eggplant Pitas

with Tomato, Cucumber & Farro Salad

50 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

With an irresistible combination of tender eggplant, hard-boiled eggs and a bevy of other tasty ingredients, it’s no wonder sabich is a favorite street food in Tel Aviv. In this take on the sandwich, we’re slathering our warm pitas with a tangy spread of labneh cheese spiced with za’atar and Aleppo pepper. A garnish of microgreens (the tiny, just-sprouted tendrils of leafy greens) gives the pitas a bit of crisp texture. On the side, we’re rounding out cherry tomatoes and cucumber—delicious elements of classic Israeli salad—

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the farro:
1 Cook the farro:

Preheat the oven to 450°F. Heat a small pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Rinse the pot and refill with salted water; heat to boiling on high.

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the eggplant lengthwise, then cut crosswise into ½-inch-thick pieces. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the cucumber, leaving alternating strips of skin intact. Halve the cucumber lengthwise; scoop out and discard the seeds, then small dice. Halve the tomatoes. Finely chop the parsley leaves and stems.

Roast the eggplant:
3 Roast the eggplant:

While the farro continues to cook, place the eggplant on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, flipping halfway through, 18 to 20 minutes, or until browned and softened. Remove from the oven and set aside in a warm place, leaving the oven on.

Season the labneh & make the salad:
4 Season the labneh & make the salad:

While the eggplant roasts, in a bowl, stir together the labneh, half the lemon zest, half the garlic paste, the juice of 1 lemon wedge and as much of the spice blend as you’d like; season with salt and pepper to taste. Set aside. To the bowl of cooked farro, add the cucumber, tomatoes, parsley, remaining lemon zest and garlic paste and the juice of the remaining lemon wedges; season with salt and pepper. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Cook & peel the egg:
5 Cook & peel the egg:

While the eggplant continues to roast, carefully add the egg to the pot of boiling water and cook for exactly 10 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board and roughly chop; season with salt and pepper. Set aside in warm place.

Warm the pitas & plate your dish:
6 Warm the pitas & plate your dish:

Carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Carefully remove from the oven and divide between 2 dishes. Spread a layer of the seasoned labneh onto the warmed pitas. Top with the chopped egg and roasted eggplant. Garnish with the microgreens. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

1 Cook the farro:

Preheat the oven to 450°F. Heat a small pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Rinse the pot and refill with salted water; heat to boiling on high.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the eggplant lengthwise, then cut crosswise into ½-inch-thick pieces. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the cucumber, leaving alternating strips of skin intact. Halve the cucumber lengthwise; scoop out and discard the seeds, then small dice. Halve the tomatoes. Finely chop the parsley leaves and stems.

Roast the eggplant:
3 Roast the eggplant:

While the farro continues to cook, place the eggplant on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, flipping halfway through, 18 to 20 minutes, or until browned and softened. Remove from the oven and set aside in a warm place, leaving the oven on.

4 Season the labneh & make the salad:

While the eggplant roasts, in a bowl, stir together the labneh, half the lemon zest, half the garlic paste, the juice of 1 lemon wedge and as much of the spice blend as you’d like; season with salt and pepper to taste. Set aside. To the bowl of cooked farro, add the cucumber, tomatoes, parsley, remaining lemon zest and garlic paste and the juice of the remaining lemon wedges; season with salt and pepper. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Season the labneh & make the salad:
Cook & peel the egg:
5 Cook & peel the egg:

While the eggplant continues to roast, carefully add the egg to the pot of boiling water and cook for exactly 10 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board and roughly chop; season with salt and pepper. Set aside in warm place.

6 Warm the pitas & plate your dish:

Carefully place the pitas directly onto the oven rack and warm 2 to 3 minutes, or until heated through and pliable. Carefully remove from the oven and divide between 2 dishes. Spread a layer of the seasoned labneh onto the warmed pitas. Top with the chopped egg and roasted eggplant. Garnish with the microgreens. Serve with the salad on the side. Enjoy!

Warm the pitas & plate your dish:
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