Aubergine Pitta Pockets

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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1233
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,233 cal.(59 %)
Protein37 g(38 %)
Fat26 g(22 %)
Carbohydrates210 g(140 %)
Sugar added0 g(0 %)
Roughage39.3 g(131 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.1 mg(13 %)
Vitamin D2.8 μg(14 %)
Vitamin E5.2 mg(43 %)
Vitamin K32.6 μg(54 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.5 mg(45 %)
Niacin15.2 mg(127 %)
Vitamin B₆0.7 mg(50 %)
Folate168 μg(56 %)
Pantothenic acid2.9 mg(48 %)
Biotin24.9 μg(55 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C19 mg(20 %)
Potassium1,424 mg(36 %)
Calcium146 mg(15 %)
Magnesium274 mg(91 %)
Iron9.1 mg(61 %)
Iodine19 μg(10 %)
Zinc8.2 mg(103 %)
Saturated fatty acids4.6 g
Uric acid319 mg
Cholesterol26 mg
Complete sugar24 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
3 Tbsps olive oil
4 Rye bread (split and cut into halves)
⅔ cup Smoked mackerel (roughly flaked)
½ cup sun-dried tomatoes (drained and chopped)
2 large Eggplant (seeded and chopped)
¼ cup frozen peas (thawed)
1 tsp Cumin
parsley (finely chopped)
½ lemon (juiced)
salt
peppers
How healthy are the main ingredients?
olive oilRye breadEggplantCuminparsleylemon
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Preparation steps

1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Place the aubergine and cumin seeds in a roasting tray and cover with the olive oil. Season to taste and roast for 10-15 minutes until lightly golden in colour.
3.
Remove from the oven and transfer to a food processor. Add the lemon juice and blitz until smooth.
4.
Add the parsley leaves and pulse a few times. Spoon into a bowl.
5.
Add the peas and sun-dried tomato and stir well. Adjust the seasoning if necessary.
6.
Spread the pitta with aubergine spread and garnish with the flaked fish. Serve on plates.
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