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..
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