Aubergine pita is a classic dish of Mediterranean cuisine. This recipe combines the hearty flavor of aubergines with a delicious cheese filling and the aromatic MANI products. Perfect as a main course or side dish – simply delightful!

Ingredients (for 4 servings):

• 3 aubergines (250 g each)
• 200 g natural yogurt (3.5% fat)
• 300 g cheese (equal parts feta, Gouda, Pecorino or Parmesan)
• 1 medium onion
• 2 garlic cloves
• 1 leek
• 3 parsley sprigs
• a few mint leaves
• 2 eggs
• 50 ml MANI Extra Virgin Olive Oil, Selection
• 40 g semolina
• 100-120 g ready-made strudel dough (or filo or yufka dough)
• 8 MANI Sun-Dried Tomatoes in Olive Oil
• Caraway, MANI Sea Salt, and pepper

Instructions:

1. Place the aubergines on a baking tray and bake at 200 °C (top/bottom heat) for about 45 minutes. Allow to cool, then peel the skin off.
2. Let the aubergines drain in a sieve for at least 2 hours.
3. Drain the yogurt in a sieve lined with kitchen paper.
4. Grate the three cheeses, setting aside some Gouda for later.
5. Dice the onion, crush the garlic, slice the leek into rings, and chop the herbs.
6. Cut the aubergines into 2 cm pieces. Mix with yogurt, cheese, vegetables, and herbs. Add eggs, olive oil, and semolina, then season to taste.
7. Grease a round baking tin (26 cm diameter) with olive oil. Cut the dough slightly larger than the tin and line it.
8. Add the filling, place the sun-dried tomatoes on top, and fold the overlapping dough inward. Sprinkle with the remaining cheese.
9. Bake in a preheated oven at 200 °C (top/bottom heat) for 1 hour.

Mani Tip:

Mix 100 g chopped almonds into the cheese for an extra crispy crust and unique flavor!