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From Delish for
Eggland's Best Logo
  1. Meals & Cooking
  2. Recipe Headquarters
  3. Grilled Eggplant And Zucchini Sabich Pita

Grilled Eggplant And Zucchini Sabich Pita

Give us allllll the pita!

By Chelsea LupkinPublished: Sep 23, 2020
preview for This Grilled Eggplant And Zucchini Sabich Pita Is Coming For Your Boring WFH Lunch
Yields:
4 serving(s)
Prep Time:
35 mins
Cook Time:
10 mins
Total Time:
45 mins
Cal/Serv:
627
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When you’re sick of reheating the same leftovers for the third day in a row, turn to this veggie pita recipe for a healthy and flavorful lunch (or dinner) option. With grilled eggplant, zucchini, a homemade chopped salad, and a spicy yogurt sauce for a little kick, the pitas have an additional finishing touch of an Eggland's Best® Hard-Cooked Peeled Egg. We're always on board for a hard-boiled egg (hello protein) and these actually have six times more Vitamin D than your ordinary egg. 

Made these? Let us know what you think in the comments!

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Ingredients

  • 4

    Eggland’s Best Hard-Cooked Peeled Eggs, sliced vertically into 4 wedges each

  • 4

    whole grain pitas

  • 1/2 cup

    hummus

For the grilled eggplant and zucchini

  • 1

    large eggplant sliced into 1/2 in. slices

  • 2

    yellow zucchini sliced diagonally into 1/2 in. slices

  • 2 Tbsp.

    salt

  • Extra-virgin olive oil, for grilling

For the spicy yogurt sauce

  • 8 oz.

    Greek yogurt (plain)

  • 1/2

    finely chopped hot chili

  • 2 Tbsp.

    finely chopped cilantro

  • 1 Tbsp.

    finely chopped parsley

  • 2

    small cloves minced garlic

  • 1 Tbsp.

    harissa

  • 1 1/2 Tbsp.

    tahini

  • 1 Tbsp.

    extra-virgin olive oil

  • 3/4 tsp.

    kosher salt

  • Sugar

For the Chopped salad

  • 1 pt.

    chopped cherry or grape tomatoes

  • 2

    Persian cucumbers chopped

  • 3 Tbsp.

    chopped parsley

  • Juice of half lemon

  • 2 Tbsp.

    extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

Directions

    1. Step 1In a large bowl dissolve 2 tbs of salt into 1 cup of warm water. Once dissolved add in 6 more cups of water. Place the eggplant and zucchini into the bowl. And weigh it down using an upside-down plate and a heavy object (can of tomatoes etc). Let sit for 30 min while you prepare the spicy yogurt sauce and chopped salad.
    2. Step 2In a small to medium bowl whisk together spicy yogurt sauce and set aside.
    3. Step 3In a medium bowl mix the tomatoes, onions, cucumbers, parsley, lemon juice, olive oil, salt and pepper to taste, set aside.
    4. Step 4Once the eggplant and zucchini are ready, drain and towel dry the pieces while you heat up the grill pan. Place eggplant and zucchini on a sheet tray, brush with olive oil, and season with salt and pepper. When the grill pan is ready, cook veggies, about 5 min a side. They will be browned and tender with grill marks. Lightly heat the pitas on the grill pan for 1 minute, cover them with a towel to keep them soft while preparing the sabich. 
    5. Step 5Assemble the pitas: the sabich pitas can be open faced or ingredients can be tucked into the pita pocket. Layer the ingredients starting with the hummus, grilled veggies, and then eggs, chopped salad, and top with the spicy yogurt sauce.
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