Egg & veggie pittas

Recipe Name: Egg & veggie pittas
Food Element: 1 aubergine, clip into thick rounds 1 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  little red onion, enormously finely sliced 4 tbsp 0% fat Greek yogurt 1 tbsp chopped dill 1 garlic clove, crushed 2 wholemeal pitta breads	Cooking Process: Heat oven to 220C/200C fanatic/gas 7. Put the aubergine slices together surrounded by mention to the subject of the subject of a baking sheet, season, brush considering oil and bake for 15 mins. Turn, go ahead behind the harissa, and bake for other 5 mins. Meanwhile, carefully demean the eggs into a pan of boiling water, position the length of the heat and simmer for 10 mins. Run out cold cool water to cool, peel and put to one side. In a bowl, incorporation the vinegar and agave or sugar as soon as some seasoning, later tip in the beetroot, carrot and onion. In inconsistent bowl, incorporation together the yogurt, dill, garlic and seasoning. Toast the pittas and split them in half. Slice the eggs and put them inside the pittas gone the spicy aubergine rounds and some of the beetroot salad. Spoon in the yogurt and dispel once any of the enduring aubergine, salad and yogurt almost the side.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.