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Soaked-and-Seared Eggplant Pita Pockets with Tomatoes and Tahini

Soaked-and-Seared Eggplant Pita Pockets with Tomatoes and Tahini

By Courtney HillJanuary 28, 2025

  • Makes
    2 - 4 servings
  • Cook Time
    1 hour 10 minutes
  • Rating

You’ve brined birds, but what about eggplant? Brining chunks of eggplant in acidulated water seasons the eggplant throughout and prevents it from turning mushy. The pieces also absorb water, reducing oil absorption. To top it off, we make a simple tomato and cucumber salad and a light, creamy tahini sauce. Baharat is a Middle Eastern spice blend. If you can’t find it, substitute 2 teaspoons ground cumin, 1½ teaspoons ground coriander, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper and ¼ teaspoon cayenne.

Ingredients
  • 1½

    pounds eggplant, trimmed, peeled in stripes and cut into 1-inch chunks

  • 5

    tablespoons lemon juice, divided

  • Kosher salt and ground black pepper

  • 2

    medium ripe tomatoes, cored and chopped into ½-inch pieces

  • ½

    English cucumber, peeled and chopped into ½-inch pieces

  • ½

    medium red onion, thinly sliced

  • ½

    cup tahini

  • ⅓

    cup boiling water

  • 7

    tablespoons extra-virgin olive oil, divided

  • ¼

    teaspoon white sugar

  • 4

    teaspoons baharat (see headnote)

  • ¼

    cup lightly packed fresh flat-leaf parsley, chopped

  • 2

    8-inch pita rounds, cut into half rounds

Step 1

In a large bowl, combine the eggplant, water to cover, 2 tablespoons lemon juice and 1 tablespoon salt; stir. Place a plate on top to keep the eggplant submerged. Let stand 30 minutes, then drain. Meanwhile, in a colander, toss the tomatoes, cucumber and onion with ½ teaspoon salt; let stand, tossing occasionally, until needed. In another bowl, whisk the tahini and boiling water, adding the water slowly, followed by 2 tablespoons oil, the remaining 2 tablespoons lemon juice and the sugar; whisk until light and creamy. Taste and season with salt.

Step 2

Drain the eggplant; wipe out and reserve the bowl. Lay out a kitchen towel, spread the eggplant on it and pat dry. Return the eggplant to the bowl and toss with 4 tablespoons oil, the baharat and 1 teaspoon salt. In a 12-inch nonstick skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the eggplant and cook, occasionally stirring, until softened and deep golden brown, 12 to 14 minutes. Remove the pan from the heat.

Step 3

Using your hands and working in batches, gently squeeze the tomato-cucumber mixture to remove excess liquid and transfer to a small bowl. Stir in the parsley and remaining 1 tablespoon lemon juice. Taste and season with salt and pepper. Fill each pita half with eggplant and tomato-cucumber salad, then drizzle with tahini sauce.