Pita burger & eggplant

Feel the joy of greasy but healthy food with this delicious Iraki inspired pita bread with egg and aubergine recipe. Add some chilli and feel the heat as if you were there. 

Pita burger filled with eggplant, eggs and different veggies on a plate


  • 4 eggs

  • 4 pita bread

  • 8 slices of aubergine (2 cm wide)

  • 4 tomatoes

  • 1 small cucumber

  • 4 radishes

  • 1 handful of coriander

  • 6 tablespoons of tomato puré

  • 1 dl. flavour neutral oil

  • 1 spoon fennel seeds

  • 1 spoon cumin

  • 1 spoon dried korriander

  • chilli flakes after need

  • 3 spoon capers

  • 150 g tahin

  • 1 ¼ dl water

  • 2 tablespoon lemon juice


    1. Put the slices of aubergine on a plate with salt and pepper and let it soak for 15 - 20 minutes.

    2. Meanwhile put the cumin, fennel seeds and dried coriander on a deep dry pan. When it begins to smell you add the tomato puŕe and let it “burn off” for 30 seconds. Then add the oil. Bring the oil to a small boil and add minced garlic. The garlic must be prepared in the hot oil. Turn off the chilli and add the capers. After that add the chilli flakes, salt and pepper after need.

    3. Chop cucumber, radishes and coriander and mix it with lemon salt and pepper.

    4. Mix tahini, water and lemon juice. Then add salt and pepper. (If you do not have any tahini you can use yogurt with olive oil, salt and pepper).

    5. Boil your eggs (I gave mine 8 minutes), heat the pita bread and fry the aubergine in plenty of oil.

    6. Put everything in your pita bread and enjoy!

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