26 Jul grilled aubergine pittas
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.
Prep Time: 10 minutes
Cooking Time: 15 minutes
1 small aurbergine
Half teaspoon cumin
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
- 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.
- In a small bowl, mix together the yogurt and harissa paste.
- 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