Ingredients
- 1 aubergine, sliced lengthwise
- 1 zucchini, sliced lengthwise
- ¼ cup olive oil
- 1 tsp Mitsides Vegetable Powder
- 1 tsp pepper
- 3 Tbsp crumbled feta cheese
- 3 Tbsp ready Tahini sauce
- 3 tsp pine nuts
- 6 cherry tomatoes, halved
- 3 small Lebanese pitta breads
Method
Slice the aubergine and zucchini and coat with the olive oil, vegetable powder and pepper. Mix and marinate for 30 minutes. Place the veggies on a grizzle pan and cook both sides until slightly browned. When ready, distribute them on the 3 pita breads, along with the halved cherry tomatoes. Drizzle each pita bread with 1 Tbsp of tahini sauce, 1 Tbsp feta and 1 tsp pine nuts. Cut in the middle and serve.