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Roasted Sweet Potato Eggplant Pitas

Servings: 2

  1. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
  2. Spread the sweet potato and eggplant over the parchment paper. Season with za’atar, salt, and pepper. Bake for 15 to 17 minutes or until soft and cooked through.
  3. Cut the pitas in half and stuff them with sweet potato, eggplant, pickled red onion, and cilantro leaves.
  4. Serve with the dressing and enjoy.
  • 1 Sweet Potato (medium, chopped)
  • 1 Eggplant (Japanese, small, cubed)
  • 1 tsp Za’atar Spice
  • Sea Salt & Black Pepper (to taste)
  • 2 1/4 ozs Mini Whole Wheat Pita
  • 1 oz Pickled Red Onions
  • 2 tbsps Cilantro
  • 1 1/2 tbsps Green Goddess Salad Dressing