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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

26 Jul grilled aubergine pittas

Posted at 21:35h in lunch, recipes, supper, vegetarian by

This week’s aubergine pitta is my version of a TV dinner. Grab your portable pitta suppr and settle in on the sofa in front of your favourite show. 

Aubergine Pitta

406A8428

Serves 2

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

 

1 small aurbergine

Half teaspoon cumin

Salt

Pepper

2 tablespoons of olive oil

1 tablespoon of yogurt

1 teaspoon of Harissa paste

2 small pittas

2 tablespoons of hummus

3 cherry tomatoes, finely chopped

Freshly chopped parsley

Method

 

  1. Cut the aubergine into 6 rounds. Brush each slide of the slices with olive oil and sprinkle with cumin. Season with a pinch of salt and pepper. Heat a drizzle of olive oil on your griddle pan or frying pan. Cook the aubergine slices for 8 to 10 minutes until golden brown and cooked through. Transfer to kitchen paper towel until ready to serve.
  1. In a small bowl, mix together the yogurt and harissa paste.
  1. Slice an opening in your pitta and pop it in a hot oven (or even a toaster) for a few minutes to warm through. Spread some hummus into each pitta. Stuff each pitta with three aubergine slices and some chopped cherry tomatoes. Top with a dollop of harissa yogurt. Serve topped with some freshly chopped parsley.

This recipe first appeared in The Irish Independent on Thursday 11th June

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