07/24/2023Sandwiches and burgers - Main courses
Pita Bread with Roasted Eggplant
Servings
2
Ingredients
Cups
- -eggplant 2
- -maple syrup 1 (tbsp)
- -Cajun spices 1 (tbsp)
- -soy cream 250 (mL)
- -lemon 0.5
- -basil 10 (leaves)
- -fresh mint 10 (leaves)
- -pomegranate 0.5
- -arugula 40 (g)
- -pita breads 4
- -salt
- -pepper
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Preheat the oven to 355°F (180°C).
- Cut the eggplants in half, then into thin slices.
- Spread them out on a baking sheet lined with parchment paper. Pour 2 tablespoons of olive oil, the maple syrup, the spices, some salt, and pepper. Bake for 50 minutes.
- Pour the soy cream into a bowl and add a few drops of lemon juice without mixing. Wait a minute or so, then mix to get a nice thick cream.
- Chop the mint and basil and add them to the cream with a spoonful of olive oil, some salt, and pepper.
- Open the pomegranate to collect the seeds.
- Open the pita breads in half and fill with herb cream, roasted eggplant, pomegranate, and arugula!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Bowls and salads
Mango and Quinoa Salad
Jul 8, 2017|25 min
Main courses
Tempeh Glazed with Sesame
Jan 17, 2021|35 min
Main courses
Leek and Mustard Quiche
May 22, 2019|1h30
Main courses
Sheet Pan Meal: Chicken-Style Tofu, Squash, Fennel, and Potatoes.
Sep 22, 2024|50 min
Sandwiches and burgers
Vegan Hot Dogs
Oct 12, 2016|30 min
Meal soups
Creamy Roasted Tomato Soup
Sep 26, 2021|45 min
Main courses
Christmas Meatballs and Sweet Potato Mash
Nov 30, 2022|1h05
Pasta
Vegan Pumpkin Cannelloni
Oct 27, 2017|1h40
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Pita Bread with Roasted Eggplant
For: 2 servingsDifficulty: EasyPreparation: 20 minCooking: 50 min
Ingredients
- -eggplant 2
- -maple syrup 1 (tbsp)
- -Cajun spices 1 (tbsp)
- -soy cream 250 (mL)
- -lemon 0.5
- -basil 10 (leaves)
- -fresh mint 10 (leaves)
- -pomegranate 0.5
- -arugula 40 (g)
- -pita breads 4
- -salt
- -pepper
Steps
Steps
- Preheat the oven to 355°F (180°C).
- Cut the eggplants in half, then into thin slices.
- Spread them out on a baking sheet lined with parchment paper. Pour 2 tablespoons of olive oil, the maple syrup, the spices, some salt, and pepper. Bake for 50 minutes.
- Pour the soy cream into a bowl and add a few drops of lemon juice without mixing. Wait a minute or so, then mix to get a nice thick cream.
- Chop the mint and basil and add them to the cream with a spoonful of olive oil, some salt, and pepper.
- Open the pomegranate to collect the seeds.
- Open the pita breads in half and fill with herb cream, roasted eggplant, pomegranate, and arugula!