PITA BREAD WITH SPICY EGGPLANT AND TOMATO
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
1h 30 min (COOK TIME: 30 min / PREP TIME: 45 min / PASSIVE TIME: 15 min)
Easy
4-6 People
Ingredients
-
1
can
Pelati (Peeled Tomatoes)
-
2
red onions
-
200
g
drained pre-cooked chickpeas
-
600
g
eggplants
-
1/2
teaspoon
freshly grated ginger
-
1/2
teaspoon
ground cinnamon
-
1/2
teaspoon
cumin
-
1/2
teaspoon
ground pepper
-
1
teaspoon
sugar
-
50
ml
white wine
-
extra virgin olive oil
-
salt
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PITA BREAD WITH SPICY EGGPLANT AND TOMATO: Method
- Preheat the oven to 200°C (392°F). Cut the eggplants in half, score them with a knife on the inside, and place them on a baking sheet lined with parchment paper. Drizzle generously with extra virgin olive oil and salt. Cook for about 20 minutes or until they are soft.
- In the meantime, peel the onions, slice them, and sauté them in a non-stick pan with 2 tablespoons of extra virgin olive oil and the spices (ginger, cinnamon, cumin, and pepper).
- Add the sugar and the white wine, letting it boil off completely. Then add the Pelati (Peeled Tomatoes) cut into pieces, salt, and the chickpeas, and continue cooking for 4–5 minutes. Stir occasionally.
- Add the eggplants as well (you can cut them into pieces if you wish). Warm the pita breads. Place the vegetable and chickpea mixture on a plate and drizzle with some extra virgin olive oil. Serve with pita bread and Greek yogurt.
