Go Back
+ servings
Print

Spiced Eggplant Pitas

With steamed eggplant tossed in cumin and coriander, hummus, mint and yoghurt on spiced pitas, these vegan Spiced Eggplant Pitas are so moorish
Course Light, Lunch
Cuisine Middle Eastern
Keyword pitas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 235kcal

Ingredients

  • 1 medium to large eggplant sliced in to batons
  • 3-4 wholemeal pita pockets
  • 1/2 teaspoon cumin seeds divided in to three portions a small pinch for each pita will do
  • 1/2 teaspoon ground cumin divided in to two 1/4 teaspoon portions
  • 1/4 teaspoon ground coriander
  • 1/2 garlic clove finely chopped
  • juice of 1 lemon plus more for serving
  • 3 tablespoons vegan natural yoghurt
  • sea salt
  • 1/2 cup hummus
  • 1 tbsp Olive oil
  • 3 - 4 fresh mint leaves finely sliced

Instructions

  • To steam the eggplant, fill a saucepan 1/4 full with water and bring to a slow boil on the stove top.
  • Line a bamboo steamer with parchment or baking paper. If you have stacked steamers, line both. If not, you'll need to cook the eggplant in batches unless you have a large steamer.
  • When the water has come to a boil, place the eggplant batons in to the steamers evenly (not stacked).
  • Steam for 10 - 15 minutes or until the eggplant is cooked through. To check, carefully press the sides, if they are soft the eggplant is ready.
  • While the eggplant is cooking place the yoghurt, lemon juice, garlic, 1/4 teaspoon ground cumin and a pinch of seat salt in a bowl and combine.
  • Taste and adjust seasoning.
  • Brush a tiny amount of olive oil on to one side of each of the pita breads.
  • In a small fry pan or skillet dry fry a portion of the cumin seeds for 30 seconds, add a small pinch of sea salt and finally press a pita bread down on to the pan for around 25 seconds. Repeat with the other pitas.
  • Place the pitas on a plate.
  • Using the same pan, add 1/2 teaspoon of olive oil, the remaining dried cumin and ground coriander.
  • Remove the cooked eggplant and toss (including the juices from the parchment paper) in to the spiced oil. Stir gently to coat and turn off the heat.
  • To serve, dollop a good amount of hummus on to each pita and spread.
  • Spoon the eggplant directly on top equally and drizzle with the yoghurt dressing.
  • Season again with a small amount of sea salt, sprinkle with mint and serve.

Nutrition

Calories: 235kcal | Carbohydrates: 36g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 314mg | Potassium: 437mg | Fiber: 9g | Sugar: 5g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 3mg