Introduction

This Egg & Veggie Pittas recipe is a vibrant and nutritious meal packed with bold flavors and fresh textures. Roasted aubergine, spiced with harissa, pairs beautifully with boiled eggs and a crisp beetroot salad, all wrapped up in warm wholemeal pittas. It’s a perfect easy lunch or light dinner that’s both satisfying and wholesome.

Egg & Veggie Pittas Recipe - Recipe Image

Ingredients

1 aubergine, cut into thick rounds
1½ 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

Instructions

Step 1: Preheat the oven to 220°C (200°C fan/gas mark 7). Place the aubergine slices on a baking sheet, season them, brush with olive oil, and bake for 15 minutes. Turn the slices over, spread the harissa evenly on top, and bake for an additional 5 minutes.
Step 2: While the aubergine cooks, boil the eggs. Carefully lower them into a pan of boiling water, reduce the heat to a gentle simmer, and cook for 10 minutes. Drain and run under cold water to cool, then peel and set aside.
Step 3: In a bowl, whisk together the red wine vinegar, agave nectar or sugar, and a pinch of seasoning. Add the grated beetroot, julienned carrot, and finely sliced red onion. Toss to combine and let the flavors meld.
Step 4: In a separate bowl, mix the Greek yogurt with chopped dill, crushed garlic, and a little seasoning until smooth and flavorful.
Step 5: Toast the wholemeal pittas until warm and slightly crispy, then carefully split them in half.
Step 6: Slice the boiled eggs. Fill each pitta half with slices of egg, harissa-spiced aubergine rounds, and some of the beetroot salad. Spoon over some of the garlic-dill yogurt. Serve immediately, with any remaining aubergine, salad, and yogurt on the side.

Tips & Variations

For extra heat, add a drizzle of hot sauce or sprinkle of chili flakes to the aubergine before serving.
You can substitute the harissa with a smoky paprika paste or your favorite chili paste for a different flavor twist.
Try adding fresh spinach or rocket inside the pittas for an extra green crunch.
Use Greek yogurt with low fat or full fat depending on your preference for creaminess.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. It’s best to keep the aubergine, salad, and yogurt aside to prevent the pitta from becoming soggy. Reheat the aubergine gently in the oven or microwave before assembling if desired. Assemble the pittas fresh just before eating for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of wholemeal pittas?

Yes, flatbreads, wraps, or even crusty rolls work well as alternatives. Choose a bread that can hold the fillings without falling apart.

How can I make this recipe vegan?

To make it vegan, omit the eggs and yogurt. You can substitute the yogurt with a plant-based alternative like coconut or almond yogurt, and replace eggs with grilled tofu slices or chickpea flour ‘omelette’ slices for protein.

Egg & Veggie Pittas Recipe

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★★★★★

4.7 from 60 reviews

A vibrant and healthy recipe featuring spiced roasted aubergine rounds, boiled eggs, and a fresh beetroot and carrot salad, all served in toasted wholemeal pittas with a tangy dill and garlic yogurt sauce. Perfect as a hearty vegetarian lunch or light dinner.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Lunch
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

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

Dill Yogurt Sauce

4 tbsp 0% fat Greek yogurt
1 tbsp chopped dill
1 garlic clove, crushed
Salt and pepper, to taste

Additional

2 wholemeal pitta breads

Instructions

Roast the Aubergine: Preheat the oven to 220°C (200°C fan)/gas mark 7. Place the aubergine slices on a baking sheet, season with salt and pepper, brush with olive oil, and bake for 15 minutes. Turn the slices over, spread with harissa, and bake for an additional 5 minutes to infuse the spice and finish roasting.
Boil the Eggs: Carefully lower the eggs into a pan of boiling water. Reduce the heat to a simmer and cook the eggs for 10 minutes until hard-boiled. Remove the eggs and run them under cold water to cool, then peel and set aside.
Prepare the Beetroot Salad: In a bowl, whisk together the red wine vinegar and agave nectar or sugar, seasoning with salt and pepper. Add the grated beetroot, julienned carrot, and finely sliced red onion to the bowl and toss to combine, allowing the vegetables to marinate slightly in the dressing.
Make the Dill Yogurt Sauce: In a separate bowl, mix together the 0% fat Greek yogurt, chopped dill, crushed garlic, and season with salt and pepper. Blend until smooth and well combined.
Toast and Assemble the Pittas: Toast the wholemeal pitta breads until warm and slightly crisp. Slice them in half to create pockets. Slice the boiled eggs and place inside the pitta pockets along with the spicy aubergine rounds and a generous helping of beetroot salad. Spoon in some of the dill yogurt sauce for a creamy, flavorful finish.
Serve: Serve the filled pittas immediately, accompanied by any remaining aubergine, beetroot salad, and yogurt sauce on the side for extra flavor and texture.

Notes

You can adjust the amount of harissa based on your preferred spice level.
For a dairy-free version, substitute the Greek yogurt with a plant-based alternative.
Use fresh herbs like parsley or mint to add more freshness if desired.
Make sure to toast the pittas well to prevent sogginess from the salad and sauce.
These pittas can be served warm or at room temperature, making them great for packed lunches.

Keywords: aubergine, egg, pitta, harissa, beetroot salad, yogurt sauce, healthy lunch, vegetarian recipe