Pita with Stuffed Eggplants
Difficulty: Easy
Preparation: 20 minutes
Cooking Time: 15 minutes
For 2 people
Ingredients:
- 1 jar of stuffed eggplants
- 1 plain yogurt (125g)
- 1 cucumber (400g)
- 1 tbsp of olive oil
- 1 tbsp lemon juice
- 20 fresh mint leaves
- 1 minced garlic clove
- 10 cherry tomatoes
- 4 zucchini flowers
- 1 large egg
- 1 tbsp of flour
- 5 cl of water
- 2 Lebanese pita loafs
- A pinch of salt
- A pinch of pepper
Preparation:
- Cut a half cucumber into small pieces, after having removed the skin.
- In a bowl, mix the yogurt, cucumber pieces, olive oil, lemon juice, minced garlic clove, chopped 10 mint leaves, and a pinch of salt and pepper.
- Cut the stuffed eggplants and cherry tomatoes into half, lengthwise and set aside.
- Cut the rest of the half cucumber into thin slices with a peeler.
- Remove the pistils from the zucchini flowers and rinse well with water.
- In a bowl, mix the flour, egg, water, a pinch of salt and pepper.
- Dip the zucchini flowers into the bowl and cook in an oiled pan for 5 minutes.
- Heat the pita bread in a frying pan over low heat for 5 minutes.
- Place the tzatziki, stuffed eggplant, cherry tomatoes, cucumber, zucchini flowers and a few mint leaves on the pita.
Enjoy your meal !