Eggplant Mezze Platter

with Flatbread, Mashed Butter Beans & Kalamata Olives

Moderate | 30 min

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Get ready to get your snack on with this hearty Lebanese-inspired mezze-style platter. With roasted eggplant, meaty mashed butter beans, za'atar seasoned flatbread, kalamata olives and lemony marinated feta - this feast checks all of our fancy-snacks-for-dinner boxes!
Contains: Milk, Sulphites, Walnuts, Wheat

May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, other Tree Nuts, other sources of Gluten

What We'll Send

Chinese Eggplant
Persian Cucumber
Walnut Pieces
Mint Fresh
Red Pepper Flakes
Balsamic Reduction
Liquid Honey
Canned Butter Beans
Whole Wheat Pita
Onion Diced 1/4"
Kalamata Olives
Spice Blend
Cinnamon, Cumin, Coriander, Ground Sumac
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1066
Fat 54g
Protein 30g
Carbohydrates 123g

Cooking Directions


Roast Eggplant

  • Heat oven to 425°F with one rack positioned in the centre and one 6 inches from the top.
  • Line 2 baking sheets with foil.
  • Wash eggplant, trim ends and cut in half lengthwise.
  • Make deep cuts into fleshy side of each eggplant half in a criss-cross pattern. Slice each half into 2 equal pieces. 
  • Put eggplant on a baking sheet, flesh side up. Brush 2 tbsp. olive oil into the cuts of each piece. Season with salt.
  • Place in oven on top rack, and set timer for 20 minutes.

Prepare Pita

  • 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.

Prepare Ingredients

  • 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.
  • Rinse and drain butter beans in a fine mesh sieve.

Prepare Butter Beans

  • Heat 1 tbsp. olive oil in a large skillet over medium.
  • Once hot, add onions and cook for 2 minutes.
  • Add butter beans, spice blend, and garlic to skillet. Cook for 2 minutes until fragrant.  
  • Turn off heat. Add honey and remaining lemon juice.
  • Smash one third of the beans with a wooden spoon. Season to taste with salt.
  • If beans are 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 3–4 minutes until caramelized and golden on top.
  • Monitor closely to prevent burning. 
  • Place pita in oven on centre rack, and toast to preference.


  • Divide butter beans onto plates with cucumbers beside them.
  • Season cucumbers to taste with salt.
  • Add kalamata olives and marinated feta.
  • Add broiled eggplant. Season to taste with the following: red pepper flakes and balsamic reduction.
  • Sprinkle walnuts and remaining mint over beans and eggplant.
  • Cut each pita into 6 pieces.
  • Enjoy!

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