eggplant pita with Tzatziki | vegan & Mediterranean

This post is also available in german/deutsch.Tasty aubergine pita with tzatziki – So friends and lovers of simple, tasty and divisive enjoyment.
Today, there is something delicious from the country of origin of heroes, gods and democracy.
Pitas are small, handy dough pies that you can easily make yourself. You just make a dough, as we describe below and in no time you have – after a short baking in the pan – sensationally tasty support for vegetables of all kinds.

Pita tastes particularly good with spicy roasted eggplant, vegan tzatziki with herbs refined and various raw or half-baked vegetables served as a side dish or as a salad.
We chose Tsatsiki and a variation of tomato cucumber salad with garden herbs on this hot day.
The details and ingredients are listed below.
The great thing about such dishes is: they come from the Mediterranean cuisine and are therefore a treat, especially on hot days.
They do not even give rise to this feeling of fullness, since they have been developed over the millennia and not without reason in countries with high daytime temperatures.
So feel like the gods on Mount Olympus as you prepare and enjoy this delicacy.

Greetings from the kitchen wish you Kathrin and Ramin

Eggplant pita with tzatziki
pita bread
480 g of flour
1 1/2 tsp baking powder
1/2 tsp salt
60 ml of water (lukewarm)
170 ml vegan milk (lukewarm)
7 g active dry yeast
pinch of sugar
225 g of yoghurt, vegan
Garlic butter
5 tbsp butter
1 clove of garlic
roasted eggplant
2 large eggplants
oil
Cucumbers tomato salad
1 medium cucumber
3 medium sized tomatoes
1 spring onion
1 medium hot pepper
1/2 Feto (vegan feta cheese)
3 tbsp olive oil
1 tbsp lemon juice
salt and pepper
1 bunch of coriander or parsley, chopped
Vegan tzatziki
300 g vegan yogurt
1/2 clove of garlic, minced
1 small cucumber
1 bunch of dill, chopped
optional 1 tsp. mint
lemon juice
pepper and salt

pita bread
Mix flour, baking powder and salt.
Mix water, milk, sugar and yeast and let it work for 10 minutes. After 10 Minutes it should be frothy – your yeast is active and ready to use.
Add yoghurt in the yeast mixture and add to the flour mixture. Knead well with the dough hook.
The dough is a bit sticky. Now let it rise for 1 hour in a warm place. (Meanwhile, put the eggplant in the oven)
Form the dough into a disc on a floured work surface. Cut into 8 wedges and roll in balls.
Roll each dough ball into a oval sheet. Repeat with remaining dough balls.
Heat a large iron skillet, brush one side of pita with garlic butter and but that side down in the skillet.
Now brush the other side. Once the bread forms bubbles flip over and cook for 30-45 seconds and then remove the bread from the skillet. Do the same with the rest of the pita bread.
Garlic butter
Melt butter and add garlic. Let it boil up once. Put aside.
roasted eggplant
Cut the aubergines into slices about 1 cm thick, place on a baking sheet and drizzle with oil and salt. Roast in the hot oven at 200 degrees about 30 minutes or until golden brown.
Cucumbers tomato salad
Dice the tomatoes and cucumber, cut the spring onion and pepper into fine rings.
Mix with olive oil, lemon juice, spices & herbs.
vegan tzatziki
Grate cucumber and press out the water.
Mix yoghurt with dill, garlic, cucumber, salt, cumin. Season with lemon juice and mint.

Garnish the aubergine pita with tsatsiki, cucumbers tomato salad, feto and olives.

If you try this eggplant pita with tzatziki or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Eggplant pita with tzatziki

Summer, sun, beach time. Here comes our mediterranean eggplant pita with Tzatziki. Homemade Pita Bread, Vegan Tzatziki, roasted eggplant & fresh salad.

Course Appetizer, fingerfood, Snack

Keyword auberginen, eggplants, Pita

Servings 8 Pita

Author Klaraslife

Ingredients

pita bread

• 480 g of flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 60 ml of water lukewarm
• 170 ml vegan milk lukewarm
• 7 g active dry yeast
• pinch of sugar
• 225 g of yoghurt vegan

Garlic Butter

• 5 tbsp butter
• 1 clove of garlic

eggplant

• 2 large eggplants
• oil

Cucumbers tomato salad

• 1 medium cucumber
• 3 medium sized tomatoes
• 1 spring onion
• 1 medium hot pepper
• 1/2 Feto vegan feta cheese
• 3 tbsp olive oil
• 1 tbsp lemon juice
• salt and pepper
• 1 bunch of coriander or parsley chopped

Vegan tzatziki

• 300 g vegan yogurt
• 1/2 clove of garlic
• 1 small cucumber
• 1 bunch of dill chopped
• optional 1 tsp. mint
• lemon juice
• pepper and salt

Instructions

pita bread

• Mix flour, baking powder and salt.
• Mix water, milk, sugar and yeast and let it work for 10 minutes. After 10 Minutes it should be frothy - your yeast is active and ready to use.
• Add yoghurt in the yeast mixture and add to the flour mixture. Knead well with the dough hook.
• The dough is a bit sticky. Now let it rise for 1 hour in a warm place. (Meanwhile, put the eggplant in the oven)
• Form the dough into a disc on a floured work surface. Cut into 8 wedges and roll in balls.
• Roll each dough ball into a oval sheet. Repeat with remaining dough balls.
• Heat a large iron skillet, brush one side of pita with garlic butter and but that side down in the skillet.
• Now brush the other side. Once the bread forms bubbles flip over and cook for 30-45 seconds and then remove the bread from the skillet. Do the same with the rest of the pita bread.

Garlic Butter

• Melt butter and add garlic. Let it boil up once. Put aside.

eggplant

• Cut the aubergines into slices about 1 cm thick, place on a baking sheet and drizzle with oil and salt. Roast in the hot oven at 200 degrees about 30 minutes or until golden brown.

Cucumbers tomato salad

• Dice the tomatoes and cucumber, cut the spring onion and pepper into fine rings.
• Mix with olive oil, lemon juice, spices & herbs.

tzatziki

• Grate cucumber and press out the water.
• Mix yoghurt with dill, garlic, cucumber, salt, cumin. Season with lemon juice and mint.
• Garnish the aubergine pita with tsatsiki, cucumbers tomato salad, feto and olives.

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