Spicy Aubergine & Chickpea Pitta
Sun-warmed aubergine, smoky chickpeas and a lemony crunch — these pittas are basically summer in a pocket. Perfect for picnics, garden lunches or an easy midweek dinner, they’re quick to make, easy to pack and taste even better eaten outside.
Why this recipe works for hot days
- Cucumber & salad leaves — high water content to help keep you hydrated
- Lemon juice — refreshing and zesty for a cooling lift
- Spices — stimulate gentle perspiration, your body’s natural cooling system
Ingredients (Serves 4)
- 2 red onions
- 2 aubergine
- 2 tins chickpeas
- 80g harissa paste
- 2 tomatoes
- 1 cucumber
- 20g parsley
- 1/2 packet feta cheese
- 100g green leaf salad
- 2 lemons
- 1 tsp cayenne pepper
- 80g tahini
- 4 wholemeal pitta
- Olive oil, salt, black pepper
- Pinch coconut sugar (optional, for pickling)
You’ll love this easy midweek dinner. Serve warm, pile high and eat with your hands while the tahini drips down your fingers — the mess is part of the fun.
Method
1. Quick pickle the onions
Slice the red onions. Cover with boiling water, set aside for 10 mins.
2. Roast aubergine & chickpeas
Preheat oven to 200°C fan / gas 7. Slice aubergines into thin rounds. Drain chickpeas. Toss both with harissa paste, olive oil and salt. Spread on a baking tray. Roast 20–25 mins until soft and golden.
3. Make the salad
Finely chop tomatoes and cucumber. Roughly chop parsley. Combine in a bowl with crumbled feta, olive oil and black pepper. Set aside. Rinse green salad leaves.
4. Finish the onions
Drain onions, rinse under cold water. Add juice of 1 lemon, salt and a pinch of coconut sugar. Mix and set aside.
5. Make tahini dressing
Whisk tahini, juice of 1 lemon, 4 tbsp boiling water and 2 tsp olive oil. Season to taste.
6. Warm the pittas
Pop pittas into the oven for 3–4 mins.
7. Assemble & serve
Slice pittas in half. Spread inside with tahini dressing. Fill with roasted aubergine and chickpeas, green leaves and pickled onions. Serve with chopped salad on the side.
Variations & swaps
- Vegan — swap feta for crumbled tofu with lemon and salt
- Different veg — use courgette instead of aubergine when in season
- Wrap version — swap pittas for flatbreads and roll everything up
Recipe courtesy Gousto.
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