Quick & Easy Vegetarian Flatbreads

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Harissa is an aromatic paste that packs a spicy punch. Here it adds fragrant flavour to fried aubergine cubes. Piled into flatbreads with a generous smear of hummus and fresh rocket and coriander leaves this makes a mouth-watering lunch.

recipe updated Sep 14, 2020


  • Eggplant icon
    1 (about 300 g)
  • Cilantro icon
    ¼ cup (about 7.2 g)
  • Harissa icon
    1 tbsp (about 18 g)
  • Olive oil icon
    Olive oil
    ¼ cup (about 54.6 g)
  • Pita bread icon
    Pita bread
    120 g (about 2)
  • Hummus icon
    ¼ cup (about 90 g)
  • Arugula icon
    40 g (about 1 ¾ cups)


  • kCook icon Wooden spoon
  • kCook icon Frying pan
  • kCook icon Frying pan
  • kCook icon Large mixing bowl
  • kCook icon Serving plate

Step preview

  1. Add eggplant and harissa to a clean large mixing bowl
  2. Toss until coated
  3. Add olive oil to a clean frying pan
  4. Heat in frying pan - medium-high heat
  5. Transfer content of large mixing bowl to frying pan
  6. Fry in frying pan until softened - approx 7 min, medium-high heat
  7. Add pita bread to a clean frying pan
  8. Heat in frying pan until warm to the touch - approx 30 sec
  9. Transfer bread to serving plate
  10. Spread with hummus
  11. Transfer content of frying pan to serving plate
  12. Scatter arugula over the serving plate
  13. Top with cilantro
  14. Serve immediately
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