Turkish Aubergine in Pita


Portions: 4-6

Type of dish: Light Main course

Cooking time: 30 min

Difficulty: Medium

Main ingredient: Vegetales

Fairly long-lasting

“A really nice big lunch or smaller dinner. A classic for us when we're out paddling.” – Helena
5 tblsp Olive oil
2 Aubergine, diced
275 g Cabbage, thinly sliced
1,5 teasp Paprika
1 teasp Mint
400 g Pureed tomatoes
  Salt and pepper
 2 pack Pita bread
  Black olives
  Tomatoes, sliced
  Red onion, sliced
  Creme fraiche/yoghurt

1. Heat oil on saucepan. Add aubergine and some salt. Add cabbage when aubergine starts to soften. Fry until soft. Sprinkle paprika and mint. Stir.

2. Add tomatoes and some water so you get a sauce and bring to a boil. Simmer until the oil surfaces and the sauce is nice and thick. You may have to add a little more water.

3. Finally add parsley, lemon juice and honey. Add salt and pepper.

4. Serve in pita with olives, tomatoes, red onion and creme fraich/yoghurt if it's your early days.