Aubergine Pittas With BBQ Tempeh & Hummus
If you're looking for a quick and easy lunch or dinner that you know everyone will enjoy, these pitta wraps have got you covered. Packed with flavour and nutrition, you really can't go wrong here.
Recipe by Better Nature
40 min
Serves:
4
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ingredients
- 360g (2 packs) of our BBQ Tempeh Pieces
- 6 teaspoons oil for cooking
- 2 chopped aubergines
- 50g fresh sliced parsley
- 100g vegan yogurt
- 1 small crushed garlic clove
- ½ thinly sliced red onion
- 1 squeezed small lemon
- 4 large brown pitta breads
- 100g hummus
- A few rocket leaves to serve
instructions
- Heat 4 teaspoons of oil in a pan over medium heat. Add the aubergine to the pan and cook for about 15 minutes, until softened.
- Heat 2 teaspoons of oil in a pan over medium heat. Add in the Pieces and cook for 3 minutes, stirring occasionally.
- Mix the parsley, vegan yoghurt, garlic, red onion and lemon together to form a smooth consistency.
- Lightly toast the pitta breads and cut in half. Place the strips and aubergine into the pitta, along with the yoghurt mixture.
- Top with hummus and rocket leaves to serve.
instructions
- Heat 4 teaspoons of oil in a pan over medium heat. Add the aubergine to the pan and cook for about 15 minutes, until softened.
- Heat 2 teaspoons of oil in a pan over medium heat. Add in the Pieces and cook for 3 minutes, stirring occasionally.
- Mix the parsley, vegan yoghurt, garlic, red onion and lemon together to form a smooth consistency.
- Lightly toast the pitta breads and cut in half. Place the strips and aubergine into the pitta, along with the yoghurt mixture.
- Top with hummus and rocket leaves to serve.
make it with
BBQ Tempeh Pieces
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