PITA BREAD WITH SPICY EGGPLANT AND TOMATO

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.

cooking sketch 1h 30 min (COOK TIME: 30 min / PREP TIME: 45 min / PASSIVE TIME: 15 min)

cooking sketch Easy

4-6 People

Ingredients

  • 1 can Mutti 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

  1. 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.
  2. 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).
  3. Add the sugar and the white wine, letting it boil off completely. Then add the tomatoes cut into pieces, salt, and the chickpeas, and continue cooking for 4–5 minutes. Stir occasionally.
  4. 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.

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