Eggplant and Egg Stuffed Pitta Pockets

Name: Eggplant and Egg Stuffed Pitta Pockets with Tahini Yogurt
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Eggplant; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 4 Pieces of Organic Eggs; 2 Pieces of Pitta bread; 15 Grams of Fresh parsley; 250 Grams of Cherry tomatoes; 1 Pieces of Cucumber; 1 Pieces of Shallots; 1 Pieces of Lemon; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Garlic cloves; 170 Grams of Natural yogurt; 40 Grams of Tahini; 1 Tsp of Salt; 20 Grams of Capers; 10 Grams of Zaatar; 2 Tbsp of Olive oil; 20 ML of Water; 1 Tsp of Salt

with Tahini Yogurt

While we'd love to take credit for this slightly odd, but delicious mix of veggie delights, its origins are widely believed to lie in 1950's Iraq.

Cals 758 · Prot 42 · Carbs 87 · Fat 29

Vegetarian

Chef's choice

Family Friendly

35 min

Eggplant and Egg Stuffed Pitta Pockets with Tahini Yogurt

While we'd love to take credit for this slightly odd, but delicious mix of veggie delights, its origins are widely believed to lie in 1950's Iraq.

Cals 758 · Prot 42 · Carbs 87 · Fat 29

Vegetarian

Chef's choice

Family Friendly

Ingredients

Extras

Eggplant

300 Grams

Vegetable oil

2 Tbsp

Salt

1 Tsp

Organic Eggs 5*

4 Pieces

Pitta bread 4*5*9*10*11*

2 Pieces

Salad

Fresh parsley

15 Grams

Cherry tomatoes

250 Grams

Cucumber

1 Piece

Shallots

1 Piece

Lemon

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Tahini

Garlic cloves

1 Piece

Natural yogurt 4*

170 Grams

Tahini 3*

40 Grams

Salt

0.5 Tsp

Zaatar drizzle

Capers

20 Grams

Zaatar

10 Grams

Olive oil

2 Tbsp

Water

20 ML

Salt

0.5 Tsp

Allergens

*5 Eggs, *4 Milk, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2724 / 758
Fats (g)	28.5
of which saturated (g)	6.2
Carbohydrates (g)	87
of which sugars (g)	18.7
Fibers (g)	10.4
Proteins (g)	41.5
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast eggplants

Preheat the oven to 200°C/180°C fan. Peel the eggplants in a stripey pattern, then chop them into cubes. Place the eggplant on a baking tray, drizzle generously with oil and season with salt. Toss until coated. Roast for 25-30 min until golden and cooked.

2 Boil eggs

Meanwhile, cook the eggs in boiling water for 5-7 min or until cooked to your liking. Drain and run under cold water once cooked. Once cooled, peel and halve.

3 Prep zaatar drizzle

Meanwhile, chop half the parsley and all the capers as finely as possible. In a small bowl, combine the chopped capers and parsley with the zaatar, olive oil, water and salt. Set aside.

4 Prep tahini yoghurt

Peel and crush the garlic directly into a bowl (don't like raw garlic? Go easy!). Add 4 tbsp of the yogurt, the tahini and salt and mix well to combine. Set aside.

5 Prep salad

Pick the remaining parsley leaves. Wash and roughly chop the cherry tomatoes and cucumber. Peel and finely slice the shallots. Toss the tomatoes, cucumber, shallots and parsley leaves in the lemon juice with a drizzle of olive oil and a pinch of salt and pepper - this is your salad.

6 Heat pittas

Toast the pitta pockets in a hot oven for 5-7 min or in a toaster until warmed through. Serve the eggplants, salad, eggs, zaatar drizzle and tahini yogurt in the middle of the table and let everyone build their own sandwiches.

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