[ RECIPE ] Aubergine & Tzatziki Pittas
Prep time
Cook time
Total time
Serves: 4 Pittas
  • 1½ Aubergines (cut into equally small chunks)
  • 2 teaspoons Ras el Hanout
  • 2 teaspoons Maple Syrup
  • 4 tablespoons Tomato Purée
  • Salt & Pepper
  • 2 tablespoons Olive Oil
  • Tzatziki Ingredients
  • ½ Cucumber (finely chopped)
  • 5 tablespoons Vegan Plain Yoghurt
  • 1 Garlic Clove (crushed)
  • 1 tablespoon Lemon Juice
  • Fresh Mint Leaves (finely chopped)
  • Salt & Freshly Ground Pepper
  • Remaining Ingredients
  • 1 tablespoon Olive Oil
  • 1 Red Onion (sliced)
  • Jarred Roasted Peppers (cut into small chunks)
  • ¼ teaspoon Chilli Flakes
  • 100g Cherry Tomatoes (halved)
  • Pickled Red Cabbage (optional)
  • 1 tablespoon Lemon Juice
  • 4 Fresh Pittas
  1. Pre-heat the oven to 200C (fan-assisted). Once hot enough add the aubergine chunks to a large baking tray along with the ras el hanout, maple syrup, tomato purée, seasoning and olive oil. Mix the ingredients with clean hands then bake for 20-25 minutes.
  2. Meanwhile combine the tzatziki ingredients into a small bowl along with some additional seasoning (taste and add more seasoning if necessary) then set-aside.
  3. Heat a small saucepan on a medium heat and add the olive oil. Once hot enough add the red onion and fry for 3-5 minutes until softened. Then add the chilli flakes, cherry tomatoes and lemon juice and cook for a further 5 minutes then set-aside into a small bowl.
  4. Remove the aubergine chunks from the oven and heat the pittas according to packet instructions. Carefully slice the top of each pitta to open it out, then add a few tablespoons of the tzatziki, along with the aubergine chunks, onions, peppers, tomatoes and pickled red cabbage (optional) and then serve.
Recipe by Food & Fitness Always at http://foodandfitnessalways.com/recipe-aubergine-tzatziki-pittas-9779/