Za'atar-Spiced Eggplant & Squash Pitas with Cucumber-Yogurt Sauce & Tabbouleh

Za'atar-Spiced Eggplant & Squash Pitas

with Cucumber-Yogurt Sauce & Tabbouleh

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving

Delicate-flavored squash lend themselves wonderfully to any number of complex seasonings. Though they’re native to the Americas, squash have been embraced as an ingredient around the world. In this Lebanese-inspired recipe, we’re coating summer squash—alongside mild eggplant and sweet peppers in varying colors—with za’atar, a classic Middle Eastern blend. Then we’re roasting the spiced vegetables and using them as a filling for hearty pitas. (You may receive eggplant that looks different from the one pictured, depending on what’s freshest near you.)

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Za'atar-Spiced Eggplant & Squash Pitas with Cucumber-Yogurt Sauce & Tabbouleh
Title
  • 4 Pitas
  • 1 cup Bulgur Wheat
  • ½ cup Low-Fat, Plain Greek Yogurt
  • 2 Sweet Peppers
  • 1 Beefsteak Tomato
  • 1 English Cucumber
  • 1 Eggplant
  • 1 Lemon
  • 1 Summer Squash
  • 1 large bunch Parsley
  • 1 Tbsp Za'atar
  • ½ cup Crumbled Feta Cheese
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instructions
Cook the bulgur:
1 Cook the bulgur:

Heat a large pot of salted water to boiling on high. Once boiling, add the bulgur. Cook 12 to 14 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water. Return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the bulgur cooks, preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the eggplant and squash; slice into ¾-inch-thick rounds. Halve the cucumber; small dice 1 half and grate the remaining half. In a medium bowl, combine the yogurt and grated cucumber; stir to thoroughly combine and season with salt and pepper to taste. Finely chop the parsley leaves and stems. Medium dice the tomato. Quarter and deseed the lemon.

Roast the vegetables:
3 Roast the vegetables:

While the bulgur continues to cook, place the eggplant, squash and sweet peppers on a sheet pan. Drizzle with olive oil; season with salt, pepper and the za’atar. Toss to thoroughly coat. Arrange the seasoned vegetables in a single, even layer and roast 18 to 20 minutes, or until lightly browned and tender. Remove from the oven.

Make the tabbouleh:
4 Make the tabbouleh:

While the vegetables roast, to the pot of cooked bulgur, add the diced cucumber, parsley, half the tomato and the juice of all 4 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish.

Warm the pitas:
5 Warm the pitas:

While the vegetables continue to roast, carefully place the pitas directly onto the oven rack. Toast 2 to 3 minutes, or until warmed through and pliable. Remove from the oven and transfer to a clean, dry work surface.

Assemble the pitas & serve your dish:
6 Assemble the pitas & serve your dish:

When cool enough to handle, transfer the roasted sweet peppers to a cutting board. Trim off and discard the stem ends of the peppers; using a spoon, scrape out and discard any seeds. Cut the peppers into ¼-inch-thick rings. Divide the roasted eggplant and squash between the warmed pitas. Top with the cucumber-yogurt sauce, sweet pepper rings and remaining tomato. Garnish with the feta cheese. Transfer to a serving dish. Serve with the tabbouleh on the side. Enjoy!

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1 Cook the bulgur:

Heat a large pot of salted water to boiling on high. Once boiling, add the bulgur. Cook 12 to 14 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water. Return to the pot.

2 Prepare the ingredients:

While the bulgur cooks, preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the eggplant and squash; slice into ¾-inch-thick rounds. Halve the cucumber; small dice 1 half and grate the remaining half. In a medium bowl, combine the yogurt and grated cucumber; stir to thoroughly combine and season with salt and pepper to taste. Finely chop the parsley leaves and stems. Medium dice the tomato. Quarter and deseed the lemon.

Roast the vegetables:
3 Roast the vegetables:

While the bulgur continues to cook, place the eggplant, squash and sweet peppers on a sheet pan. Drizzle with olive oil; season with salt, pepper and the za’atar. Toss to thoroughly coat. Arrange the seasoned vegetables in a single, even layer and roast 18 to 20 minutes, or until lightly browned and tender. Remove from the oven.

4 Make the tabbouleh:

While the vegetables roast, to the pot of cooked bulgur, add the diced cucumber, parsley, half the tomato and the juice of all 4 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish.

Make the tabbouleh:
Warm the pitas:
5 Warm the pitas:

While the vegetables continue to roast, carefully place the pitas directly onto the oven rack. Toast 2 to 3 minutes, or until warmed through and pliable. Remove from the oven and transfer to a clean, dry work surface.

6 Assemble the pitas & serve your dish:

When cool enough to handle, transfer the roasted sweet peppers to a cutting board. Trim off and discard the stem ends of the peppers; using a spoon, scrape out and discard any seeds. Cut the peppers into ¼-inch-thick rings. Divide the roasted eggplant and squash between the warmed pitas. Top with the cucumber-yogurt sauce, sweet pepper rings and remaining tomato. Garnish with the feta cheese. Transfer to a serving dish. Serve with the tabbouleh on the side. Enjoy!

Assemble the pitas & serve your dish: