Egg veggie pittas
Ingredients
- 1 aubergine, cut into thick rounds
- 1 ½ tbsp olive oil
- 1 tbsp harissa
- 2 eggs
- 1 tbsp red wine vinegar
- 2 tsp agave nectar or golden caster sugar
- 1 raw beetroot, grated
- 1 large carrot, peeled and julienned
- ½ small red onion, very finely sliced
- 4 tbsp 0% fat Greek yogurt
- 1 tbsp chopped dill
- 1 garlic clove, crushed
- 2 wholemeal pitta breads
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