Fried vegetables in pita
4 servings
60 minutes
Fried vegetables in pita are a bright and aromatic dish of European cuisine that combines simplicity of preparation with rich flavors. The roots of the recipe trace back to Mediterranean tradition, where fresh vegetables and herbs play a key role. Tender pieces of eggplant, zucchini, and sweet pepper are fried to a golden crust while retaining their juiciness and rich taste. The addition of aromatic pesto gives the filling a spiciness and deep herbal note. Pita, a soft bread with a pocket, carefully holds all the ingredients together, allowing you to enjoy every bite. This dish is perfect for a light lunch or dinner and also makes an excellent option for picnics or snacks. Refreshing dill and the option to add extra sauce make it versatile and appealing for lovers of fresh and rich flavors.
1
Prepare the products.
2
Cut the eggplant lengthwise, then into small pieces.
3
Pour vegetable oil into the pan and add the chopped eggplants.
- Vegetable oil: 100 ml
- Eggplant: 1 piece
4
Add salt to taste.
- Salt: to taste
5
Stir and fry for 10 minutes.
6
Place the prepared eggplant in a bowl.
7
Next, cut the zucchini into small pieces.
8
Also fry in oil for 5-7 minutes, adding salt to taste.
- Zucchini: 1 piece
- Vegetable oil: 100 ml
- Salt: to taste
9
Place the cooked zucchini in a bowl with the eggplant.
10
Remove seeds and stem from the pepper, and cut it into strips.
11
Like eggplant and zucchini, fry the pepper in vegetable oil and salt to taste.
- Sweet pepper (capsicum): 1 piece
- Vegetable oil: 100 ml
- Salt: to taste
12
Place the prepared pepper in a bowl with the other vegetables.
13
Wash and dry the dill.
14
Chop finely.
15
Add dill to the vegetables in the bowl.
- Dill: 5 sprig
16
Mix everything and add pesto.
- Pesto: 3 tablespoons
17
Get the pita.
- Pita bread: 4 pieces
18
Unfold (carefully, so as not to tear).
19
Place the filling mixed with pesto inside the pita.
20
You can add more sauce if desired.
- Salt: to taste
