Pita bread with aubergine and yogurt and tahini

This simple and healthy vegetarian sandwich is very easy to make and one can also store the filling it in the refrigerator for at least 2 weeks in an airtight container. I made the Pita bread from scratch for 2 reasons. One, when it’s fresh and warm it’s a different experience, second, I can make it thin so that it’s healthier . You can always buy them from a supermarket and in case you are looking at making your own, just google it, and you will find many recipes popping up. Just remember one thing, use a good quality yeast.

Pita bread with aubergine and yogurt and tahini

10 baby Aubergines cut in to 4 wedges (Use the purple one)
2 tables spoon extra virgin olive oil
1/2 teaspoon paprika 
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon finely chopped sage
Salt to taste

In a heavy bottomed skillet, grill the aubergine until it becomes golden brown. Add olive oil, paprika, sage, salt and ground pepper, sauté it for a few seconds and keep it aside
For the spread
500ml Plain yogurt (Hung for 20-30 minutes)
2 cloves of garlic crushed with a garlic crusher
1 teaspoon tahini
Salt to taste

Add all the above in a whisking bowl and whisk it thoroughly to a nice thick paste consistency and keep it aside

For the garnish
1 white onion cut round and big
Few parsley leaves
Filling the Pita pockets

Warm the pita on a pan and cut in to half. Take a generous helping of yogurt, spread it in side the pocket. Fill in with grilled aubergines, onion and parsley and voila..

Categories: Travel Cuisine

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