Mezze Bowls with Baba Ganoush & Tabbouleh

What You Get

Eggplant

Tomato

Parsley

Garlic

Lemons

Flatbread

Sesame dukkah (Egyptian seed-and-spice blend)

Feta cheese

Heirloom bean dip

What You'll Need

Olive oil

Salt and freshly ground pepper

Chile flakes

Step 1

Preheat the oven to 450°F. Line a baking sheet with foil and grease with olive oil. Cut the eggplant in half lengthwise. Place the eggplant on the prepared pan, drizzle with 2 tablespoons olive oil, and season with salt. Turn the eggplant cut-side down. Transfer the pan to the oven and roast until the eggplant is completely soft, about 30 minutes. Let cool slightly.

Step 2

Meanwhile, make the tabbouleh: Dice the tomato. Pick the parsley, toss the stems, and chop the leaves (you should have about 1 cup). Finely chop 1 clove of garlic. In a bowl, combine the tomato, parsley, and half of the garlic, reserving the rest for later. Add the juice of 1 lemon and 1 tablespoon olive oil, season with salt, and stir to combine. Set aside to let the flavors combine.

Step 3

Remove the flatbread from the packaging, sprinkle lightly with water, and slide directly onto an oven rack to warm, 4 to 5 minutes. Drizzle with olive oil, sprinkle with the dukkah, and season with a pinch of salt. Cut into triangles or strips and keep warm.

Step 4

When the eggplant is cool enough to handle, flip the halves over and scoop out the soft roasted flesh into a bowl. Add 1 tablespoon olive oil, the juice of ½ lemon, the remaining ½ clove chopped garlic, and season with salt. Using a fork, mash and stir until creamy.

Step 5

Dice the feta. In a bowl, drizzle the feta with 1 tablespoon olive oil, season with salt and pepper, add a pinch of chile flakes, and toss to coat.

Step 6

To build the bowls, add dollops of the baba ganoush and bean dip, spoon the tabbouleh on the side, and add a few cubes of feta. Drizzle with olive oil and serve, with the warm flatbread for dipping.