Aubergine pitta pockets

Name: Aubergine pitta pockets
Cuisine: Mediterranean, Asian, Middle Eastern
Ingredients: 1 aubergine, sliced into 1cm thick rounds; 4 tbsp extra virgin olive oil; 4 wholewheat pitta breads; 4 heaped tsp tahini; 4 soft boiled eggs (6-minute boil) halved; 4 tbsp mango chutney (optional); 150g white cabbage, thinly sliced; 1/2 red onion, thinly sliced; 220g cherry tomatoes; Juice of 0.5 lemon; Half a cucumber, thinly sliced; Handful of roughly chopped parsley or mint; Handful of pomegranate seeds (optional); 1 tbsp extra virgin olive oil; 1 tsp sumac; Salt, to taste

1 step

Updated at: Thu, 17 Aug 2023 06:34:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories434.7 kcal (22%)

Total Fat29 g (41%)

Carbs35.3 g (14%)

Sugars8.7 g (10%)

Protein13.2 g (26%)

Sodium447.8 mg (22%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1aubergine

sliced into 1cm thick rounds

4 Tbspextra virgin olive oil

4wholewheat pitta breads

4 heaped tsptahini

4eggs

soft boiled, 6-minute boil, halved

4 Tbspmango chutney

optional

For the salad

150gwhite cabbage

thinly sliced

0.5red onion

thinly sliced

220gcherry tomatoes

0.5lemon

Juice of

0.5cucumber

thinly sliced

parsley

roughly chopped, or mint

pomegranate seeds

optional

1 Tbspextra virgin olive oil

1 tspsumac

salt

to taste

Instructions

Step 1

Brush the aubergines slices on both sides with the olive oil and sprinkle with salt. Place a griddle pan over a high heat; when it is really hot add the aubergines - they take 3-4 minutes on each side to leave griddle marks and to cook through completely.