Baba ganoush-stuffed pita bread

with sun-dried tomatoes and crunchy chickpeas

Baba ganoush is a dip made from roasted eggplants and is a typical dish from the Arabian cuisine. The pita bread will be served with a fresh salad of green leaves, cherry tomatoes, mint and red onion.

Nice and quick!
Eat within 3 days
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, gluten, sesame

Utensils:

(Hand) blender

Aluminum foil

Ingredients

Pita bread

Eggplant

Cooked chickpeas

Garlic

Tahini

Fresh parsley

Sun-dried tomatoes

La Vera paprika powder

Burger seasoning

Cherry tomatoes

Iceberg lettuce

Red onion

Salad dressing

Fresh mint

Spinach

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3443
823
42
6
97
22
20
24
0
833

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Wash all the vegetables. Chop the lettuce. Cut the cherry tomatoes in half and the onion into thin strips. Chop the mint. Place the sun-dried tomatoes in a bowl and hydrate them with hot but not boiling water. Let them soak for at least 10 minutes. Drain the water from the chickpeas and wash them under cold tap water.

Place the chickpeas in an oven dish and add the burger spices and season to taste. Wrap the eggplant in aluminum foil, so it's completely closed and place it in a second oven dish. Bake it in the oven for 20 minutes and check if it's completely soft. If not, bake it for a few more minutes. Halfway through the baking time of the eggplant, place the oven dish with the chickpeas in the oven. When the cooking time is finished, turn off the oven and place the pita breads in the oven for at least 5 minutes. Remove from the oven and set aside. Open the aluminum foil of the eggplant and let it cool down for a bit.

For the baba ganoush: cut the warm eggplant in half and remove the pulp with a spoon and place it in a tall mixing jar. Add the tahini, garlic, parsley, 2 tablespoons of olive oil and the paprika powder. Blend everything with a hand blender to a smooth cream. Season to taste and set aside.

Cut the pita breads in half and remove the crumbs inside to make it stand open like a wallet. Spread the baba ganoush on the inside, add half of the chopped lettuce and the crunchy chickpeas. Finish with pieces of sun-dried tomato.

Mix the remaining lettuce with the spinach, mint, cherry tomatoes and red onion. Add the salad dressing and season to taste. Serve the salad with the pita bread.