Pita with hummus, roast aubergine and parsley

Ingredients

For 1 serving

• Whole wheat pita1
• Hummus60 g
• Eggplant200 g
• Parsley10 g
• Cherry tomatoes80 g
• Red onion20 g
• Extra virgin olive oil2 teaspoons
• Paprika1 pinch
• Saltto taste

Contains: gluten, sesame,

In season: June – September

Method

1. Preheat a fan oven to 220 °C and line a baking tray with baking paper.
2. Wash the aubergines, trim them and cut them into cubes of about 2 cm; toss them in a bowl with half the oil, the paprika and a pinch of salt.
3. Spread them in a single layer on the tray and roast for 20 minutes, stirring halfway, until soft and golden at the edges.
4. Meanwhile chop the parsley, dice the cherry tomatoes and chop the red onion very finely; dress everything with the remaining oil and a pinch of salt.
5. Warm the pitta in a pan for 30 seconds per side and open it into a pocket; spread the hummus inside and fill it with the aubergine and the parsley salad.