This Eggplant and Yogurt Pita Bake is layered with Middle Eastern flavors, topped with a tangy sauce and makes a great choice for Shavuot when dairy and wheat foods are traditional. The casserole would also be a tasty addition to a Mother’s Day brunch.
Shavuot, which celebrates the giving of the Torah and marks the ancient wheat harvest, begins this year at sundown May 21 and ends at nightfall May 23. Mother’s Day is May 10.
For a heartier dish, add 1½ cups cooked chickpeas before adding the arugula. Use only whole-milk Greek yogurt to prevent the sauce from separating when baked. Bake the pita up to a day ahead, then cool, wrap and keep at room temperature. The filling can be made and refrigerated up to three days ahead; bring to room temperature before using.
Eggplant and Yogurt Pita Bake
Serves 4 to 6
- 3 pocket pitas (7- to 8-inch diameter)
- 1 lb. eggplant, unpeeled and cut into 1-inch cubes
- 1¾ tsp. salt, divided
- 2 Tbs. plus 1 tsp. olive oil, plus more as needed
- 1 cup chopped red onion
- 2 Tbs. minced garlic, divided
- ¾ tsp. coarsely ground black pepper, divided
- 1 tsp. ground cumin
- 1 tsp. dried crumbled mint leaves, divided
- 1¼ tsp. ground sumac, divided
- ½ tsp. dried chili flakes, divided (or to taste)
- ¼ tsp. cinnamon
- 2 cups chopped bell peppers (red, yellow and/or orange)
- ½ cup water, plus more as needed
- 4 cups arugula or baby spinach
- 8 oz. feta, rinsed, drained and crumbled
- 3 cups whole-milk plain Greek yogurt
- ¼ cup chopped mint or parsley, divided
- ¼ cup chopped green onions
- 2 cups chopped tomatoes
Heat oven to 350 degrees. Separate each pita into two rounds. Place on two ungreased baking sheets. Bake, turning occasionally, until browned and crisp on both sides, 8 to 10 minutes.
Toss the eggplant with ¾ tsp. of salt. Place in a colander set over a plate and drain for 30 minutes, tossing occasionally. Rinse, drain, and pat dry with paper towels.
Heat 2 Tbs. oil in a large skillet over medium-high heat. Sauté onion until it begins to soften, about 5 minutes. Add 1½ Tbs. garlic and cook until golden, 1 to 2 minutes. Stir in ¾ tsp. salt, ½ tsp. black pepper, 1 tsp. cumin, ½ tsp. dried mint, ½ tsp. sumac, ¼ tsp. chili flakes (or to taste), and ¼ tsp. cinnamon. Cook for 1 minute. Add eggplant and peppers, adding oil if needed, and sauté until browned, about 10 minutes.
Stir in water. Cover and cook, stirring occasionally, until eggplant is cooked through, adding more water as needed. When the pan is dry, drizzle with 1 tsp. oil and stir in arugula. Cook until wilted, 3 to 5 minutes. Remove from heat and stir in feta.
To make sauce: In a bowl combine yogurt, remaining ½ Tbs. garlic, ¼ tsp. salt, ¼ tsp. black pepper, ½ tsp. dried mint, ½ tsp. sumac, ¼ tsp. chili flakes (or to taste), 2 Tbs. chopped mint and 2 Tbs. green onions.
Heat oven to 350 degrees. Oil a 2-quart round casserole dish or a deep 8-by-8 or 9-by-9-inch baking pan. Line the bottom of the dish with a pita round, breaking a second into pieces to fill gaps. Spread half the eggplant mixture on the pita. Top with a third of the sauce, then a third of the tomatoes. Repeat with another layer of pitas and remaining eggplant, followed by another third of the sauce and tomatoes. Top with remaining pitas. Spread remaining sauce over the top and scatter with remaining tomatoes. Sprinkle with ¼ tsp. sumac.
Bake until heated through and the top is set, 20 to 25 minutes. Serve hot, warm or at room temperature, garnished with 2 Tbs. chopped mint and 2 Tbs. green onions. Cut into portions with a sharp knife and lift with spatula.