Another delicious healthy and vegetarian meal tried and tested!
It’s easy to throw together if you have all the ingredients. There’s a great mix of vegetables with great nutrients like aubergines, which have an array of excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin and magnesium…wow!
The Harissa spice that is used in this recipe can boost the metabolism, it’s made with red peppers that are very rich in vitamin E, vitamin C, iron, manganese, copper, vitamin B6 and vitamin K. You have wonderful beets which are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate.
You can’t go wrong with this recipe with all those yummy nutrients…plus you still have onions, carrots, eggs, dill, yogurt, and more to add into the dish.
So once you have gone shopping, you have the delicious ingredients you can have fun cramming wholemeal bread pockets with healthy aubergine, beetroot, and carrots, then add a garlic and dill yogurt and eggs to top it off…so simple!
This is what you will need to make this vegetarian meal…
Ingredients
1 aubergine (egg plant) cut into thick rounds
1½ tbsp olive oil
1 tbsp harissa (a hot sauce or paste used in North African cuisine, made from chili peppers, paprika, and olive oil)
2 eggs
1 tbsp red wine vinegar
2 tsp agave nectar or golden caster sugar
1 raw beetroot, grated
1 large carrot, peeled and julienned (cut into short, thin strips)
½ small red onion, very finely sliced
4 tbsp 0% fat Greek yogurt
1 tbsp chopped dill
1 garlic clove, crushed
2 wholemeal pitta bread
Let’s get cooking…
Method
Get your oven temp ready….to 220C/200C fan/gas 7 (400-420 F).
Put the sliced aubergines on a baking sheet, season, brush with oil and bake for 15 mins. Turn, spread with the harissa, and bake for another 5 mins.
Carefully lower the eggs into a pan of boiling water, turn down the heat and simmer for 10 mins. Once these are done, run under cold water to cool, peel and put to one side.
Mix the vinegar and agave or sugar with some seasoning in a bowl, then tip in the beetroot, carrot, and onion.
In a separate bowl, mix together the yogurt, dill, garlic, and seasoning.
Toast the pittas and split them in half.
Slice the eggs and put them inside the pittas with the spicy aubergine rounds and some of the beetroot salad.
Spoon in the yogurt and serve with any of the remaining aubergine, salad, and yogurt on the side.
By now your mouth must be watering…
Let us know how yours turned out and if you tried any variations in vegetables to compliment this meal! Happy fun cooking this meal…
Julie xO
POST REPLY