Stuffed pitta bread

Stuffed pitta bread
If you want to take a classic egg sandwich up a level, these veggie-stuffed pitta breads won’t let you down.
Serves Feeds 4  / 
Prep TBA  / 
Cook 25 mins


1 large aubergine, sliced into 1cm rounds
1 tbsp Coop olive oil, plus 2 tsp
400g can Coop chick peas, drained and rinsed
1 tsp each ground cinnamon, cumin and coriander
Pinch chilli flakes (optional)
4 Coop wholemeal pitta breads
200g tub Coop reduced fat houmous
2 Coop British free range eggs, hard-boiled, peeled and quartered

For the salsa:
3 vine tomatoes, chopped
½ small red onion, finely sliced
½ x 25g pack each flat leaf parsley and mint (or ½ tsp dried), finely chopped

For the dressing:
200g Coop 0% fat Greek style natural yogurt
1 garlic clove, crushed
Zest and juice of 1 lemon
1 tsp dried mint


1. Brush the aubergine slices on both sides using the 1 tbsp olive oil

2. Season, then cook in batches on a hot griddle pan until tender and charred on both sides — this will take 4-5 mins per batch

3. Meanwhile, toss the chick peas with the ground cinnamon, cumin and coriander, plus the chilli flakes, if using, and the remaining oil, then season

4. Cook in a frying pan over a high heat for 5 mins, or until beginning to crisp

5. To make the salsa, mix the tomato, onion and half the herbs, then season and set aside

6. Whisk the dressing ingredients, reserving a little zest to garnish, then thin with water until loose enough to drizzle
7. Season, then garnish with the reserved zest

8. When ready to serve, toast the pittas, then fill each with a dollop of houmous, some griddled aubergine, egg, spiced chick peas and salsa

9. Finish with a drizzle of the dressing, and scatter over the remaining parsley and mint