May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, other Tree Nuts, and other sources of Gluten.
-Heat oven to 425°F with rack in the highest position.
-Line 2 baking sheets with foil.
-Wash eggplant, trim ends and cut in half lengthwise. Make deep cuts into fleshy side of eggplant in a criss-cross pattern. Cut lengths in half into 4 pieces.
-Place eggplant on one baking sheet with flesh side up. Brush 1 tbsp. olive oil well into the cuts. Season with salt.
-Put baking sheet in oven and set a timer for 20 minutes.
-Place whole wheat pita on second baking sheet.
-Brush each pita with ½ tbsp. olive oil.
-Sprinkle za’atar on top. Set aside for Step 5.
-Wash lemon, cucumber and mint.
-Zest lemon and cut in half.
-Slice cucumber diagonally into ½ inch ovals.
-Pick and chop mint leaves.
-Mix feta in a small bowl with lemon zest and half of the following: mint and lemon juice. Set aside to marinate until ready to serve.
-Roughly chop walnuts.
-Rinse and drain butter beans.
Prepare Butter Beans
-Heat 2 tbsp. olive oil in a large skillet over medium.
-Add onions to skillet and cook for 2 minutes.
-Add butter beans to skillet with spice blend and garlic. Saute for 2 more minutes.
-Turn off heat. Add honey and remaining lemon juice.
- Squish ⅓ of the beans with a wooden spoon. Season with salt to taste.
-If beans seem dry, add 1 tbsp. of water at a time to moisten.
Toast Pita + Broil Eggplant
-When timer from Step 1 goes off, turn broiler on to 500°F. Broil eggplant for about 5 minutes to caramelize and finish cooking. Watch closely to prevent burning.
-Place pita on oven rack underneath eggplant.
-Remove pita from oven when warm and lightly toasted.
-Divide butter beans onto plates with cucumbers alongside.
-Season cucumbers with salt to taste.
-Add kalamata olives and marinated feta.
-Add broiled eggplant. Season to taste with the following: red pepper flakes and pomegranate balsamic.
-Sprinkle chopped walnuts and remaining mint over beans and eggplant.
-Cut each pita into 6 pieces.
AS SEEN ON