Spiced aubergine pitta

Name: Spiced aubergine pitta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 medium free range eggs; 1 aubergine, cut into 0.5cm slices; 2 tbsp olive oil; 2 white pittas; 2 tbsp Cooks’ Ingredients Zhoug Paste; 2 tbsp tahini; 2 tbsp Cooks' Ingredients Mango Amba Sauce

This flavour-packed pitta is inspired by the Iraqi-Jewish stuffed sandwich, sabich.

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VegetarianLow in saturated fatSource of fibre2 of your 5 a day5 plant varieties

Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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2 medium free range eggs
1 aubergine, cut into 0.5cm slices
2 tbsp olive oil
2 white pittas
2 tbsp Cooks’ Ingredients Zhoug Paste
2 tbsp tahini
2 tbsp Cooks' Ingredients Mango Amba Sauce

For the salad

1 large tomato, finely chopped
¼ cucumber, seeds removed, finely chopped
½ shallot, finely chopped
½ lemon, juice
½ tbsp extra virgin olive oil

Bring a small pan of water to the boil, and cook the eggs for 8 minutes. Run under cold water to stop the cooking. Once cool, peel and slice, then set aside.
Meanwhile, set a frying pan over a medium-high heat. Season the aubergine slices with salt and brush with oil on both sides. Fry for 4-5 minutes, turning occasionally, until charred and fully cooked on both sides (you may have to do this in batches). Transfer to a plate and set aside. To make the salad, put all the ingredients in a small bowl and season with salt.
Toast the pittas in the frying pan, then split open. Spread a generous amount of zhoug inside each pitta, then drizzle with half of the tahini and half of the amba sauce. Add the aubergine slices, followed by the sliced egg, then the salad and more zhoug, amba and tahini until the pitta is full. Serve immediately, with a napkin to mop up any spills.

And to drink...

Le Bijou de Sophie Valrose Rosé, France
Refreshing with red fruit aromas, this dry rosé delivers a light, citrussy finish that complements the spiced pittas.

Typical values per serving when made using specific products in recipe