Lebanese Mezze Platter

with Za'atar Flatbread, Spiced Butter Beans, Marinated Feta, Kalamata Olives & Roasted Eggplant

Moderate | 30 min

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Contains: Milk, Sulphites, Walnuts, and Wheat.

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

What We'll Send

Mint Fresh
Chinese Eggplant
Onion Diced 1/4"
Persian Cucumber
Kalamata Olives
Red Pepper Flakes
Whole Wheat Pita
Pomegranate Balsamic Reduction
Liquid Honey
Canned Butter Beans
Spice Blend
Cinnamon, Coriander, Cumin, 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 1099
Fat 70g
Protein 26g
Carbohydrates 98g

Cooking Directions


Roast Eggplant
-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.


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.
-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.

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