Go Back

Whole Wheat Pitas with Spice-roasted Eggplant, Tahini and Arugula

Print Recipe Share on Twitter Share on Facebook
Servings 2

Ingredients
  

  • 1 eggplant
  • 1/4 cup olive oil divided
  • Salt and pepper to taste
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground coriander
  • 1/4 tsp red-pepper flakes
  • 2 whole wheat pitas
  • 1 handful arugula
  • 1/4 cup tahini
  • Lemon wedges to serve

Instructions
 

  • Set the oven to 425℉. Halve the eggplant, then using a sharp knife make a cross-hatch pattern in the flesh of the eggplant. Rub the outside of each halved eggplant with 1 tablespoon of olive oil.
  • In a bowl, mix together remaining olive oil, turmeric, coriander and red-pepper flakes. Season eggplant with salt and pepper, then spoon spiced oil onto the flesh of the eggplant, place in a roasting dish and put in the oven for 25 minutes (or until eggplant is sunken and soft).
  • When the eggplant is soft, remove from the oven and roughly chop. Split each pita in half, fill with desired amount of arugula, then chopped eggplant and a drizzle of tahini. Serve with lemon wedges for squeezing.