Whole Wheat Pitas with Spice-roasted Eggplant, Tahini and Arugula

Eggplant is controversial. If you like it, you really like it. If you don’t, then pass this recipe over because it is all about eggplant. Roasting the eggplant until it collapses makes the most of its soft and sweet texture. Contrast it with some spicy arugula, fatty tahini and a squeeze of tart lemon, and you’ve got a satisfying vegan lunch. That is, if you like eggplant!

Whole Wheat Pitas with Spice-roasted Eggplant, Tahini and Arugula
Yield: 2

Whole Wheat Pitas with Spice-roasted Eggplant, Tahini and Arugula

Ingredients

  • 1 eggplant
  • 1/4 cup olive oil, divided
  • Salt and pepper, to taste
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground coriander
  • 1/4 tsp red-pepper flakes
  • 2 whole wheat pitas
  • 1 handful arugula
  • 1/4 cup tahini
  • Lemon wedges, to serve

Instructions

  1. Set the oven to 425℉. Halve the eggplant, then using a sharp knife make a cross-hatch pattern in the flesh of the eggplant. Rub the outside of each halved eggplant with 1 tablespoon of olive oil.
  2. In a bowl, mix together remaining olive oil, turmeric, coriander and red-pepper flakes. Season eggplant with salt and pepper, then spoon spiced oil onto the flesh of the eggplant, place in a roasting dish and put in the oven for 25 minutes (or until eggplant is sunken and soft).
  3. When the eggplant is soft, remove from the oven and roughly chop. Split each pita in half, fill with desired amount of arugula, then chopped eggplant and a drizzle of tahini. Serve with lemon wedges for squeezing.

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