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Roasted Pepper and Aubergine Pitta…
Roasted Pepper and Aubergine Pitta Pockets
Our soft and fluffy pitta breads are stone baked by us in store every day, each with handy little pockets to pack full of dreamy lunch time fillers like roasted pepper, aubergine and goats cheese. Try it for yourself in just four steps.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 4 Pittas
- 120g Rocket
- 2 Aubergines, cut into chunks
- 2 Red peppers, cut into chunks
- 2 Tomatoes, sliced
- 200g Goats cheese
- 4 tsp Balsamic glaze
Total time required
- Preparation time:
- Cooking time:
Instructions
- Peel and cut the aubergines in 1 cm slices. Cut the peppers sideways so you have similar slices to the aubergine.
- Fry the aubergine and peppers on a griddle or frying pan with olive oil, salt and pepper until soft and golden.
- Grill or toast the pita pockets and slice the tomatoes.
- Assemble the pitta pockets with grilled aubergine, pepper, tomato, slices of goat cheese, rocket and serve with a generous drizzle of balsamic glaze.
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