- 1 aubergine, cut into thick rounds
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tbsp red wine vinegar
- 2 tsp agave nectar or golden caster sugar
- 1 raw beetroot, grated
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 large carrot, peeled and julienned
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 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
Heat oven to 220C/200C fan/gas 7. Put the aubergine slices on a baking sheet, season, brush with oil and bake for 15 mins. Turn, spread with the harissa, and bake for another 5 mins.
Meanwhile, carefully lower the eggs into a pan of boiling water, turn down the heat and simmer for 10 mins. Run under cold water to cool, peel and put to one side.
In a bowl, mix the vinegar and agave or sugar with some seasoning, then tip in the beetroot, carrot and onion. In another bowl, mix together the yogurt, dill, garlic and seasoning. Toast the pittas and split them in half. Slice the eggs and put them inside the pittas with the spicy aubergine rounds and some of the beetroot salad. Spoon in the yogurt and serve with any of the remaining aubergine, salad and yogurt on the side.