Try our delicious alternative to falafel and pitta! This Israeli classic are pittas filled with aubergines, eggs, tahini sauce and salad and makes for a delicious lunch.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
425
Ingredients
Olive oil, to fry
2
aubergines, cut into 1cm thick rounds
2
large eggs
For the tahini sauce
50g
tahini
2Tbsp.
lemon juice
1
garlic clove, crushed
For the salad
2
tomatoes, deseeded and diced
1/2
a cucumber, deseeded and diced
2
spring onions, finely sliced
2Tbsp.
chopped parsley
2Tbsp.
finely chopped mint
2Tbsp.
lemon juice
1tsp.
sumac
To serve
4
pitta breads, toasted
Zhoug paste, to serve (we used Belazu)
Directions
Step 1Heat a good glug of olive oil in a large frying pan over medium/high heat and fry the aubergine slices for 4-5min per side (you will need to do this in batches, adding more oil). Season and cook until golden brown and completely soft. Lift on to a plate and set aside. Repeat with remaining aubergines.
Step 2Meanwhile, put the eggs in a small pan of water. Bring to the boil and simmer for 6min. Drain and run under cold water to cool. Peel and slice.
Step 3Whisk together the tahini sauce ingredients with 3tbsp cold water and some seasoning. Set aside. Mix salad ingredients and set aside.
Step 4Serve the toasted pittas with the cooked aubergine, sliced boiled eggs, salad, tahini sauce and zhoug paste and let everyone dive in.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
