Our Recipes
Pita with Stuffed Eggplants

Pita with Stuffed Eggplants

Difficulty: Easy 

Preparation: 20 minutes

Cooking Time: 15 minutes

For 2 people





  • 1 jar of stuffed eggplant
  • 1 plain yogurt (125g)
  • 1 cucumber (400g)
  • 1 tbsp of olive oil
  • 1 tbsp lemon juice
  • 20 fresh mint leaves
  • 1 minced garlic clove
  • 10 cherry tomatoes
  • 4 zucchini flowers
  • 1 large egg
  • 1 tbsp of flour
  • 5 cl of water
  • 2 Lebanese pita loafs
  • A pinch of salt
  • A pinch of pepper



  1. Cut a half cucumber into small pieces, after having removed the skin.
  2. In a bowl, mix the yogurt, cucumber pieces, olive oil, lemon juice, minced garlic clove, chopped 10 mint leaves, and a pinch of salt and pepper.
  3. Cut the stuffed eggplants and cherry tomatoes into half, lengthwise and set aside.
  4. Cut the rest of the half cucumber into thin slices with a peeler.
  5. Remove the pistils from the zucchini flowers and rinse well with water.
  6. In a bowl, mix the flour, egg, water, a pinch of salt and pepper.
  7. Dip the zucchini flowers into the bowl and cook in an oiled pan for 5 minutes.
  8. Heat the pita bread in a frying pan over low heat for 5 minutes.
  9. Place the tzatziki, stuffed eggplant, cherry tomatoes, cucumber, zucchini flowers and a few mint leaves on the pita.


Enjoy your meal !



Leave a comment

Please note, comments must be approved before they are published