Description
This vibrant and wholesome Egg & Veggie Pittas recipe combines roasted spicy aubergine, perfectly boiled eggs, and a tangy beetroot salad, all wrapped in warm wholemeal pitta bread. Enhanced with a fresh garlic-dill yogurt sauce, it’s a nutritious and flavorful meal ideal for a balanced lunch or light dinner.
Ingredients
Scale
Roasted Aubergine
- 1 aubergine, cut into thick rounds
- 1½ tbsp olive oil
- 1 tbsp harissa
- Salt and pepper, to season
Eggs
- 2 eggs
Beetroot Salad
- 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
- Salt and pepper, to season
Yogurt Sauce
- 4 tbsp 0% fat Greek yogurt
- 1 tbsp chopped dill
- 1 garlic clove, crushed
- Salt and pepper, to season
Other
- 2 wholemeal pitta breads
Instructions
- Roast Aubergine: Heat the oven to 220°C (200°C fan)/gas mark 7. Place the aubergine slices on a baking sheet, season with salt and pepper, then brush them with olive oil. Bake for 15 minutes until soft.
- Spice Aubergine: Turn the aubergine slices over, spread harissa over each slice evenly, and bake for an additional 5 minutes until spicy and tender.
- Boil Eggs: Carefully lower the eggs into a pan of boiling water, reduce heat to a gentle simmer, and cook for 10 minutes. Remove eggs and run them under cold water to cool, then peel and set aside.
- Make Beetroot Salad: In a bowl, whisk together the red wine vinegar, agave nectar or sugar, salt, and pepper. Add the grated beetroot, julienned carrot, and finely sliced red onion. Toss well and set aside to marinate slightly.
- Prepare Yogurt Sauce: In another bowl, mix the 0% fat Greek yogurt, chopped dill, crushed garlic, and some seasoning until well combined.
- Toast Pittas: Toast the wholemeal pitta breads until warmed and slightly crispy. Split each pitta in half carefully to create pockets.
- Assemble Pittas: Slice the boiled eggs and layer them inside each pitta with the spicy roasted aubergine rounds and a generous spoonful of the beetroot salad.
- Add Yogurt Sauce and Serve: Spoon in some of the garlic-dill yogurt sauce inside the pittas. Serve immediately, offering any leftover aubergine, salad, and yogurt on the side for extra flavor.
Notes
- For a spicier kick, increase the amount of harissa slightly.
- Ensure aubergine slices are cut evenly for consistent roasting.
- Use chilled Greek yogurt to enhance the fresh flavor and balance the spices.
- This recipe works well as a light lunch or a healthy meat-free dinner option.
- Leftovers can be stored separately to keep the pittas from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: egg pitta, roasted aubergine, beetroot salad, Greek yogurt sauce, vegetarian pitta, healthy lunch, Mediterranean recipe
