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Vegan pita with aubergine spread

Get your proteins – with our easy to make vegan pita with aubergine spread and roasted chickpeas.
Vegane Pita mit Auberginencreme
Vegane Pita mit Auberginencreme
Vegan pita with aubergine spread
  • Prep Time15 min
  • Cook Time37 min
  • Total Time52 min
  • Cuisine
    • Greek
  • Course
    • Main dish

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

1

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.

2

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.

3

Heat vegetable oil in a large skillet. Rinse chickpeas and drain. Then pat dry with a kitchen towel.

4

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.

5

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.

6

As an alternative, slice the pitas and fill with everything.