Spiced aubergine stuffed pittas with chopped chickpea salad & mango yogurt
- Anna Glover
Save recipe
Serves 2
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.8 out of 5.11 ratingsRate
loading...
Pile these veggie pittas high with spiced aubergine, mango yogurt and a red onion, tomato, cucumber and chickpea salad. They deliver all five of your five-a-day
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Air fryer potato wedges
A star rating of 4.8 out of 5.30 ratings
Air fryer spiced carrot fries
A star rating of 0 out of 5.0 ratings
Air fryer sweet potato fries
A star rating of 4.6 out of 5.34 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 aubergine
-
1 tbsp garam masala
plus a pinch
-
pinch of chilli flakes or powder
-
4 tbsp olive oil
plus a drizzle
-
1 lemon
-
4 tbsp Greek yogurt
-
2 tbsp mango chutney
-
1 Little Gem lettuce
-
2 large or 4 small pittas
For the salad
-
1 small red onion
-
1/2 cucumber
-
3 vine tomatoes
-
handful of soft herbs
(like parsley, mint or coriander)
-
400g can chickpeas
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal755
-
fat46g
-
saturates7g
-
carbs59g
-
sugars13g
-
fibre7g
high
-
protein23g
-
salt2.73g
Ad
Method
-
step 1
Heat the oven to 200C/180C fan/gas 6 or air fryer to 180C. Cut the aubergine into 5mm-thick slices. Put the garam masala, chilli flakes and 2 tbsp of the oil in a bowl. Cut the lemon in half and squeeze the juice of one half into the bowl, then whisk and season well. Brush the spiced oil over the aubergine slices on both sides, then arrange on a baking tray or in the air fryer basket in a single layer so they’re not overlapping. Cook for 20-25 mins until browned and soft through the middle. Tip into a bowl, drizzle over a little more oil and toss well.
-
step 2
Meanwhile, make the salad. Finely slice the onion, cucumber, tomatoes and herbs. Drain the chickpeas. Tip everything into a bowl, season, squeeze in the juice of the remaining lemon half and add the remaining 2 tbsp oil. Toss well. Stir the yogurt, mango chutney and a pinch of garam masala together with a pinch of salt. Finely shred the lettuce.
-
step 3
Toast the pittas or warm in the oven or air fryer. Split and add a spoonful of the mango yogurt, some shredded lettuce and a few aubergine slices. Pile in some of the chopped salad and serve with more of the salad alongside.
Recipe from Good Food magazine, July 2026
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.11 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...