Middle Eastern · 40 min
Roasted Eggplant Pitas with Tzatziki & Quick Pickled Onions
- 40 min
- 2–6 servings
- 577 kcal / serving
Creamy tzatziki with cucumber and dill, crisp roasted eggplant, and quick-pickled onions tucked into warm whole grain pitas make a satisfying weeknight wrap with bright, balanced flavors and soft textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1eggplant
- 1English cucumber
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ cupplain Greek yogurt
- ½ mediumred onion
- 2tomatoes
- 4whole grain pitas
- eggplants
- English cucumbers
- lemons
- red onions
From the pantry: black pepper, dill, dried, extra virgin olive oil, oregano, dried, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1eggplant
- 1English cucumber
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ mediumred onion
- 2tomatoes
- eggplants
- English cucumbers
- lemons
- red onions
Dairy, eggs & chilled
- ½ cupplain Greek yogurt
Bakery & bread
- 4whole grain pitas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| eggplant | 1 | 2 | 3 |
| English cucumber | 1 | 2 | 3 |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| tomatoes | 2 | 4 | 6 |
| whole grain pitas | 4 | 8 | 12 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and wash all produce.
- Dice the eggplants and spread them on a parchment-lined sheet; drizzle with oil and season with salt, pepper, and oregano, then roast for 20 minutes.
- Grate the cucumber in a bowl, add salt, and let it sit for 5 minutes to draw out moisture; then drain any liquid.
- Mince the garlic and set it aside.
- Thinly slice the red onion and toss with red wine vinegar and salt in a small bowl; let marinate while the eggplant roasts.
- Halve and thinly slice the tomato; strip the dill leaves from the stems and mince them.
- In a clean bowl, wrap the shredded cucumber in a towel to squeeze out excess moisture, then return it to the bowl; stir in the garlic, yogurt, salt, and dill; squeeze in the lemon and mix well.
- To assemble, split each pita pocket, fill with roasted eggplant, tomato, onion, parsley, and the cucumber-yogurt mixture, then close and serve.
Two tips
- Make ahead: roasted eggplant and the cucumber-yogurt sauce can be prepared ahead and kept refrigerated for up to 1 day.
- Serving idea: crumble a few fresh dill sprigs over the finished pitas for a brighter finish and extra aroma.
Nutrition per serving
- Calories
- 577 kcal
- Protein
- 25 g
- Carbs
- 105 g
- Fat
- 12 g
- Fiber
- 24 g
- Sodium
- 618 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.