Dinner

Egg & Veggie Pittas with Roasted Aubergine, Beetroot Salad, and Dill-Yogurt Sauce Recipe

ByJack Voss January 23, 2026January 23, 2026

Introduction

Egg and veggie pittas make a vibrant, healthy meal packed with rich flavors and textures. Roasted aubergine, spiced with harissa, pairs beautifully with soft boiled eggs and a fresh, tangy beetroot salad. This recipe is perfect for a satisfying lunch or light dinner.

The image shows two pita pockets placed side by side on a light wooden tray atop a white marbled surface. Each pita is filled with sliced hard-boiled eggs arranged in a neat row, with the eggs showing bright white and yellow yolks. Below the eggs are thick, dark brown roasted or grilled eggplant slices with a slightly wrinkled texture. The pita bread itself is a soft brown color with a slightly rough surface. The pita on the right also contains a mix of thin red and purple vegetable strips, likely pickled, topped with white creamy sauce speckled with green herbs. Behind the tray are two small white bowls; the left one holds more of the red and purple pickled vegetables, and the right one contains extra white creamy sauce with green herbs, each with a small silver spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 aubergine, cut into thick rounds
1½ tbsp olive oil
1 tbsp harissa
2 eggs
1 tbsp red wine vinegar
2 tsp agave nectar or golden caster sugar
1 raw beetroot, grated
1 large carrot, peeled and julienned
½ small red onion, very finely sliced
4 tbsp 0% fat Greek yogurt
1 tbsp chopped dill
1 garlic clove, crushed
2 wholemeal pitta breads

Instructions

Step 1: Heat the oven to 220C/200C fan/gas 7. Arrange the aubergine slices on a baking sheet, season, brush with olive oil, and bake for 15 minutes.
Step 2: Turn the aubergine slices over, spread each slice with harissa, and bake for another 5 minutes until tender and spicy.
Step 3: Meanwhile, gently lower the eggs into a pan of boiling water. Reduce the heat and simmer for 10 minutes. Remove the eggs, run under cold water to cool, then peel and set aside.
Step 4: In a bowl, combine the red wine vinegar, agave nectar or sugar, and seasoning. Add the grated beetroot, julienned carrot, and finely sliced red onion. Toss to coat and set aside.
Step 5: In another bowl, mix the Greek yogurt with chopped dill, crushed garlic, and seasoning to create a flavorful yogurt sauce.
Step 6: Toast the wholemeal pitta breads and slice them in half to form pockets.
Step 7: Slice the peeled eggs, then fill each pitta half with slices of egg, spicy aubergine rounds, and a portion of the beetroot salad.
Step 8: Spoon in the dill yogurt sauce inside the pittas and serve with any remaining aubergine, salad, and yogurt on the side for extra flavor.

Tips & Variations

Use smoked paprika instead of harissa for a milder, smoky flavor.
Swap Greek yogurt for a plant-based yogurt to make this recipe vegan-friendly.
Try adding fresh mint or parsley to the beetroot salad for a refreshing twist.
For added crunch, sprinkle toasted seeds or nuts inside the pittas.

Storage

Store any leftover aubergine, beetroot salad, and yogurt sauce separately in airtight containers in the refrigerator for up to 2 days. Assemble pittas fresh before serving to keep them from becoming soggy. Gently reheat aubergine in the oven or microwave before use if desired.

How to Serve

The image shows two pita sandwiches placed on a white wooden tray on a white marbled surface. Each pita has about three visible layers inside: the bottom layer is dark roasted eggplant slices with a slightly shiny texture, the middle layer is sliced hard-boiled eggs with a white and yellow color, and the top layer varies—one pita has bright red and pink pickled vegetables while the other is plain. There is a dollop of white creamy sauce with green herbs on the sandwich with pickled vegetables. Behind the sandwiches, there are two white bowls; one filled with more bright red and pink pickled vegetables and the other with a white sauce sprinkled with green herbs. A spoon is resting inside each bowl. A woman's hand is holding the handle of one spoon over the white sauce bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beetroot salad in advance?

Yes, the beetroot salad can be made ahead and kept chilled for up to 24 hours. This helps the flavors meld together nicely.

How do I know when the eggs are perfectly cooked?

Simmer eggs for 10 minutes for firm but creamy yolks. Plunging them into cold water immediately helps stop cooking and makes peeling easier.

Jack Voss