Sincerely, you’ll fall in love with Greek Pita with Eggplant & Yoghurt! When working from 9 am to 5 am, we rarely find time to cook a warm meal for a lunch to go. More consequently, some protein cooked the night before and chilled in the fridge simply do not taste good.
This simple pita with awesome “Greek inspired” ingredients is very tasty the next morning too, so you can easily prepare it and leave it in the fridge till the next morning.
GREEK PITA WITH EGGPLANT & YOGHURT
Prepartion 5 minutes / Cooking 10 minutes / Serves 2
- 2 wholewheat pitas
- 1/2 eggplant, washed and sliced
- 1 onion, peeled and sliced
- 100 ml Greek yoghurt
- 60 grams feta cheese, crumbled
- 1 clove garlic, crushed
- bunch of rucola, washed and dried
- 1 tablespoon olive oil
- salt to taste
Heat up a grill pan (or a simple pan) with olive oil and grill eggplant slices with onion rings. In the meantime mix Greek yoghurt with feta cheese and one crushed garlic clove with a pinch of salt. Once the vegetables are grilled, put them inside the pita bread and add Greek yoghurt mixture. Top with fresh rucola and you are good to go! 🙂