Roasted Eggplant Pita

🛒 Ingredients

• Roasted eggplant 180 g · 144 kcal
• Whole wheat pita bread 60 g · 160 kcal
• Tahini 30 g · 178 kcal
• Fresh lemon juice 15 g · 4 kcal
• Garlic clove 5 g · 7 kcal
• Fresh parsley 10 g · 4 kcal
• Tomato 60 g · 10 kcal
• Cucumber 50 g · 8 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Slice the eggplant into 1 cm (0.4 inch) thick rounds, then toss with olive oil, salt, and pepper on a baking sheet.
2. Roast the eggplant for 20-25 minutes, flipping halfway, until tender and lightly browned. Meanwhile, prepare the tahini sauce.
3. For the tahini sauce, whisk together tahini, fresh lemon juice, minced garlic, and a pinch of salt with a few tablespoons of water until smooth and creamy.
4. Dice the tomato and cucumber, and roughly chop the fresh parsley for topping.
5. Warm the pita bread in a dry pan or microwave until soft and pliable. Carefully open each pita to create a pocket.
6. Fill each pita pocket generously with roasted eggplant, then spoon over the tahini sauce. Top with diced tomatoes, cucumbers, and fresh parsley before serving warm.