Name: Egg & veggie pittas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 aubergine cut into thick rounds; 1 ½ 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

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Egg & veggie pittas

Egg & veggie pittas

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Cram wholemeal bread pockets with healthy aubergine, beetroot and carrot, then add a garlic and dill yogurt and eggs

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 aubergine

cut into thick rounds
1 ½ 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

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Nutrition: per serving

kcal387
fat16g
saturates3g
carbs41g
sugars15g
fibre9g
protein20g
salt0.8g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, January 2014

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A star rating of 4.5 out of 5.2 ratings

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