Za'atar-Spiced Eggplant & Squash Pitas

with Cucumber-Yogurt Sauce & Tabbouleh

40 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

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

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. 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.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.)

See Plans

Nutrition

PER SERVING
Calories

540 Cals (est.)

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!