Roasted Eggplant Pitas with Tomato, Cucumber & Farro Salad, my latest Blue Apron creation
Blue Apron exposed me to delicious vegetarian meals and spices never tried before. My latest creation, Roasted Eggplant Pitas!
Wasn’t a fan of “regular” eggplant but quickly fell for fairy tale eggplant which was a staple in my summer goodie boxes from Blue Apron. I prefer it over eggplant which has a burnt/bitter taste to me. So, when my Blue Apron arrived this week and I saw Roasted Eggplant Pitas, I wasn’t too inspired.
That changed as I started to food prep. Aroma filled my kitchen and I played make believe Chef while preparing all the intriguing ingredients some of which I never heard of.
Turns out, the Roasted Eggplant Pitas are tasty and filling. I didn’t have the Israeli salad on the side as suggested. Stuffed it inside the pita instead and it was a hit. I probably could have let the Farro cook a bit longer as it was a little tough but good. The Labneh cheese, za’atar and Aleppo spices combined for a perfect blend. Topped off with cherry tomatoes, cucumber, hard-boiled egg, and microgreens, I had a winner!
There was an ingredient that caused a minor allergic reaction as my gums were swollen a bit. I’m not sure what it was but I’m well enough to blog!
I’m not sure how Blue Apron estimates the prep time but it does take me much longer to wash and chop all the ingredients. I’m averaging double time. I find the cook times to be precise.
Have you tried Blue Apron’s Roasted Eggplant Pitas?
Check out some of my other Blue Apron experiences: