[ RECIPE ] Aubergine & Tzatziki Pittas
Prep time
Cook time
Total time
Serves: 4 Pittas
Ingredients
- 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
Instructions
- 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.
- Meanwhile combine the tzatziki ingredients into a small bowl along with some additional seasoning (taste and add more seasoning if necessary) then set-aside.
- 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.
- 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.
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