Eggplant is a polarizing vegetable. If you think you don’t like them, try this easy and healthy Greek pita sandwich and we bet you’ll change your mind! Packed full of peak summer veggies from our CSA shares, this can be a great meal prep item for your weekday lunches. Featuring produce from C & C High Tunnel Farms, Svaty’s Produce and Midwest Hobby Farm.
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WHAT IS OUR CSA? For $14 (small share) or $22 (large share), you get a curated selection of produce from local farmers every week. Your subscription gets you the freshest produce, while keeping more of your dollar in the local economy. Recipes are available here and in our weekly newsletter! Want to sign up? Visit prairielandmarket.org/csa
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GRILLED EGGPLANT PITA W/ GREEK SALAD
Serves 4
2 small or 1 large eggplant, sliced lengthwise into 1/2 inch slices
1 cucumber, diced
1/2 lb tomatoes, diced
1/2 medium red onion, diced
2 T fresh dill, cilantro or mint, chopped
4 T extra virgin olive oil, divided
1 c Greek yogurt, full-fat
Zest & juice of one lemon
Kosher salt
Freshly cracked black pepper
4 pieces pita bread or naan
Crumbled feta, to serve
Microgreens, lettuce or herbs, to garnish
Line a baking sheet with paper towels. Place sliced eggplant in one layer on baking sheet and sprinkle with kosher salt on both sides. Set the eggplant aside for at least 30 minutes so that salt can draw out moisture. Once the time is up, use another paper towel to dry eggplant and wipe off excess salt.
While eggplant is resting, combine diced cucumber, tomato, red onion, herbs and 1 T olive oil. Season with salt and pepper to taste.
In another small bowl, mix yogurt, 1 T olive oil, lemon zest and juice. Season with salt and pepper to taste.
Heat a griddle pan (you can also use a large skillet or your grill) over high heat. Brush 1 T olive oil over eggplant and a small amount on the griddle in an even layer. Grill eggplant for about 3-5 minutes until slightly charred. Flip and repeat for 3-5 more minutes until eggplant flesh is cooked, but not mushy. Let cool slightly and cut into bite-sized chunks.
To assemble, toast pita bread on griddle or in toaster. Spread yogurt sauce on pita, then add about two slices of chopped eggplant. Top with cucumber salad, feta and microgreens. Serve immediately.
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