Egg & Veggie Pittas Recipe
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.
- 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
Find it online: https://spatulaqueen.com/egg-and-veggie-pittas-recipe/
