- Prep Time15 min
- Cook Time37 min
- Total Time52 min
INGREDIENTS
For 4 Pitas
- 1 aubergine
- 30 g bedda Mayo
- 2 cloves of garlic
- 2 tbsp tahini
- 1-2 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 can of chickpeas
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp basil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp. chili powder
- 1/8 tsp cinnamon
- 4 pitas
- 1 bedda Greek Style
- 12 cherry tomatoes
- 1 cucumber
- 1 red onion
- 1 jar of Kalamata olives
- spices salt, pepper
INSTRUCTIONS
Pierce aubergine with a fork or knife. Bake in the oven at 200 °C for 30-35 minutes until the eggplant is tender and the skin comes off.
When the aubergine has cooled, scoop out the flesh and place in a small blender. Add bedda Mayo, garlic, tahini, lemon juice and season with salt and pepper. Blend until it has an even and creamy consistency.
Heat vegetable oil in a large skillet. Rinse chickpeas and drain. Then pat dry with a kitchen towel.
When the oil is hot enough, add the chickpeas and let them roast for 5-8 minutes. Stir occasionally. In a small bowl, mix the spices and sprinkle over the chickpeas. Mix and roast for another 2-3 minutes.
Warm the pitas in a dry pan or in the oven. Then spread generously with the aubergine spread and top with the chickpeas, bedda Greek Style, cherry tomatoes, cucumber, red onion and olives.
As an alternative, slice the pitas and fill with everything.
