60 min active60 min total3 servings

Fattoush Salad with Roasted Eggplant & Feta

What You’ll Use: Little gem lettuces, Lemon, Salt, Marinated eggplant, chickpea, and tomato mixture, Toasted pita chips, Crumbled feta cheese, Sumac, and Olive oil. Re-heat Instructions: Trim away the base from the little gems and chop the leaves into bite-size pieces. Rinse to remove any grit and pat dry. In a large bowl, toss the gems with the juice of the remaining lemon half and a pinch of salt. Fold in the eggplant mixture and pita chips. Heap the salad onto plates and shower with the feta. Sprinkle a couple of pinches of the sumac over everything, drizzle with olive oil, and serve.

Ingredients Included

  • Eggplant
  • Chickpeas
  • Pita bread
  • Tomatoes
  • Parsley
  • Lemons
  • Red bell pepper
  • Veggie meatball mix
  • Cherry tomatoes
  • Little gem lettuces
  • Crumbled feta cheese
  • Sumac (Middle Eastern spice)
  • Baby kale
  • Tahini dressing
  • Cilantro
  • Avocado
  • Cabbage slaw
  • Limes
  • Cooked quinoa
  • Cooked black beans
  • Pepita salsa

You'll Need

  • Olive oil
  • Salt and freshly ground pepper
  • Garlic (optional)
  • Hot sauce (optional)
Allergen Note: Contains milk, tree nuts, wheat.

Step 1

To prep the fattoush, preheat the oven to 425°F. Line 2 sheet pans with parchment or foil.

Step 2

Cut the eggplant into bite-size pieces. Rinse and drain the chickpeas. Pile the eggplant and chickpeas on one of the prepared pans, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until the eggplant is tender and the chickpeas are golden, about 30 minutes.

Step 3

Meanwhile, place 3 pieces of pita bread on the other sheet pan. Bake until dried out and crispy, 6 to 8 minutes. Once cool, break the pita into bite-size pieces. Transfer to an airtight container and store at room temperature.

Step 4

Dice the tomatoes. Chop the parsley, including some of the stems (you should have about 1 cup chopped). Mince ½ clove of garlic, if using. In a bowl, combine the tomatoes, parsley, and garlic. Drizzle with the juice of 1½ lemons and 3 tablespoons olive oil, season with salt, and toss to coat. (Reserve the remaining lemon half for serving.) When the eggplant and chickpeas are ready, fold them into the tomato-parsley mixture. Let cool, transfer to an airtight container, and refrigerate.

Step 5

To prep the wraps, seed and slice the bell pepper. Transfer to an airtight container and refrigerate. Roll the veggie mix into 9 meatballs, about the size of a golf ball, and flatten slightly. Add the veggie meatballs to the pan you used for the pita, spacing the meatballs a few inches apart. Transfer the pan to the oven and roast until the meatballs are lightly browned, flipping once during cooking, 20 minutes. Let cool, transfer to an airtight container, and refrigerate.

Step 6

To prep the grain bowls, remove any tops from the cherry tomatoes, and cut them in half. Transfer to an airtight container and refrigerate.
Find more recipes like this in the Good Eggs Make-Ahead Vegetarian Dinner Kit
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