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Tacos, roti, naan, rice paper… Humans have been wrapping foods in other grain-based foods for millennia, but few are quite as charming as the actual pocket that is the pita. Filling it is almost as fun as devouring — see for yourself!

You will need

Serves 4

  • 2 medium eggplants, sliced into 1/2 cm rounds
  • 1/4 cup olive oil (or sub water)
  • 2 cups finely shredded red cabbage (about 1/4 of a whole red cabbage)
  • 1 cucumber, diced
  • 1 tomato, diced
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/2 lemon, juice and zest
  • Salt, as desired
  • 1 cup hummus
  • 4 wholemeal pita pockets, cut in halves

Tahini sauce

  • 3 tablespoons tahini
  • 3 tablespoons water
  • 1/2 lemon, juice and zest
  • 1 teaspoon garlic powder
  • Pinch of salt

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20 mins to prep

20 mins to cook

  1. Step 1

    Place a large fry pan over high heat. Add a little oil and eggplant to the frypan allowing each round of eggplant to cook. When one side of the eggplant has turned golden brown, flip and cook the other side. Remove the eggplant and place them on a paper towel to soak the excess oil. Repeat until you have cooked all the eggplant.

  2. Step 2

    Add the cabbage to a large bowl and sprinkle with salt, lemon juice and zest. Toss until combined and set aside.

  3. Step 3

    Add the cucumber, tomato and parsley to another bowl. Toss with salt, lemon juice and zest and set aside.

  4. Step 4

    To make the tahini sauce, mix all ingredients until smooth and combined. It should make a runny sauce.

  5. Step 5

    To assemble, cut open the pita breads to make ‘pockets.’ Spread the hummus on one side and fill with the fried eggplant, red cabbage and salad mix. Drizzle generously with the tahini sauce and enjoy immediately.

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