Featured Recipe
Chicken Bowls with Roasted Eggplant Sumac Pitas
By Kate
"
Ground chicken formed into tender meatballs with oregano and pomegranate molasses replaces sumac for a fruitier punch. Pitas grilled with za’atar instead of sumac, coated in olive oil. Eggplant cubed and roasted with smoked paprika gives a deeper flavor shift. Yogurt base spread inside bowls, layered with cucumber slices, store-bought muhammara instead of hummus adds nuttiness. Optional toppings include chopped fresh mint and toasted walnuts. Quick, textural play with grilled bread pieces, juicy meatballs, and creamy accents. Timing flexible with visual cues driven by browning and softness.
"
Prep:
30 min
Cook:
30 min
Total:
Serves:
4 servings
Mediterranean
chicken
easy meals
vegetarian options
roasting techniques
Introduction
Skip fussing with separate bowls. Build flavor by layering ingredients loaded with contrast and punch. Start with yogurt to anchor. You want the pita shards crisp with just enough oil so they don’t become chewy once topped. Meatballs tender but firm enough to hold shape under fork pressure. Eggplant gives smoky, soft counterpoint with garlic grime punch lurking underneath. Use za’atar for that herbal sharpness swapped in for sumac’s lemony tang. Scale seasoning boldly; this is rustic, bold fare. Heat control key during cooking–too hot and you burn outsides, too cold and no browning, flavor loss.
Ingredients
About the ingredients
Za’atar swap for sumac adds complexity; find at Middle Eastern markets or online. Pomegranate molasses pushes the saucey aspect in meatballs, replace with lemon zest plus splash if unavailable. Muhammara in place of hummus delivers textural and flavor twist; standard hummus can be used but dry out chip pieces slightly to avoid sogginess. Full-fat yogurt preferred for richness and texture but Greek yogurt can be subbed if strained. Eggplant cooked until just tender avoids soggy mess; uneven cubes cause uneven cooking. Pita crumbs act as binder while keeping moisture balance, dry white bread crumbs possible alternative, but pita crumbs absorb better.
Method
Toasted Za’atar Pitas
- Rack in center of oven; preheat to 190 C 375 F. Line baking sheet with silicone mat.
- Brush both sides of pita rounds with olive oil generously. Sprinkle evenly with za’atar, salt, and pepper. Roast in oven 8 to 12 minutes turning once halfway until crisp but flexible, edges slightly golden. Break into large shards. Set aside.
- In bowl toss ground chicken with oregano, egg, pita crumbs, pomegranate molasses, salt, and pepper. Use hands or spoon until mixture sticks but not too dense. Slightly wet hands with oil to roll into 15 ml (1 tbsp) sized balls. Shape gently; overpacking kills tenderness.
- Heat large nonstick skillet over medium-high flame. Swirl in 30 ml olive oil. When oil shimmers, place meatballs spaced apart. Don’t overcrowd. Let brown undisturbed 3-4 minutes until crust forms. Turn gently, repeat till meatballs evenly golden all over, cooked through – poke for firmness but no raw center. Remove to plate, keep warm loosely tented.
- In same pan add 45 ml oil. Drop in cubed eggplant, sprinkle salt and pepper. Sauté stirring occasionally for 8-12 minutes. Cubes should shrink, golden and tender but not mushy. Add garlic last minute to avoid burning. Cook garlic about 1 minute until fragrant. Remove from heat.
- Spoon yogurt inside wide bowls, spreading half up sides for contrast. Arrange pita shards, chicken meatballs, roasted eggplant, cucumber slices, and dollops of muhammara. Scatter chopped olives and mint if using. Serve with lemon wedges to squeeze over.
- Eat immediately while pitas still crisp, meatballs juicy and eggplant silky.
Chicken Meatballs
Roasted Eggplant
Assembly
Technique Tips
Don’t rush browning meatballs; that crust seals juices. Use medium-high heat and space balls properly; crowded pans steam rather than brown. After cooking, keep warm under loose foil to prevent condensation and sogginess. Roast pitas on middle rack to avoid overbrowning. Flip once mid-cook, look for bubbles and dry crisp surface. Eggplant texture signals doneness — soft easily pierced but still intact. Garlic added last minute; it burns quickly and gives bitter undertones if uncared. Spread yogurt inside bowl not just dollop; creates visual contrast and textural layering when eating. Feel free to adjust salt throughout; pitas and olives carry salt already. Lemon wedges brighten final bites; squeeze after taste check.
Chef's Notes
- 💡 Use fresh, high-quality olive oil. Drizzle over pitas generously. Watch for golden edges during roasting. Adjust oil based on pita thickness. Don’t overlook salt and pepper, really boosts flavor. Preheat oven fully for crispness.
- 💡 For meatballs, texture is key. Keep them a bit loose for tenderness. Use wet hands or oil to shape balls. Avoid overpacking; that’s a no-no for moisture. Want a crust? Don’t rush the browning phase. Brown them in batches.
- 💡 Eggplant not mushy, that’s the aim. Look for golden color, soft yet intact cubes. Toss in salt before cooking; it draws out moisture, prevents sogginess. Garlic? Add it later, burns quickly, gives bitterness. It’s about timing.
- 💡 Layer your bowls, start with yogurt to anchor flavors. Spread it wide for presentation. Pita shards on top are best for texture. Muhummara provides that nutty kick. Options like olives or mint can shift the profile.
- 💡 Keep pitas warm in a towel or foil. Crispy texture is crucial for balance. Use leftover pitas for dipping later. That’s solid. Squeeze lemon over the top. Brightens the dish, scrambles up flavors.
