Ingredients

1 or 2 medium eggplant (I only had 1 so used 1!)

olive oil to brush

3 garlic cloves , crushed

3 tbsp dried parsley

 3 tbsp chopped cilantro (and more for topping)

1 tbsp. paprika

3/4 tsp. cumin

1/2 white onion , finely chopped

3 tomatoes , chopped

12 oz can of tomato puree

1 tbsp. brown sugar

2 tbsp. lemon juice

1 tbsp. red wine vinegar (i only had rice vinegar, so used that!)

4 eggs

feta cheese

salt and pepper

handful of spinach, chopped

Instructions

1. Preheat the oven to 350°F.

2. Slice the eggplant into 1/2in thick rounds (or whatever feels right, just make sure they are as even as possible). Brush each side with olive oil using a pastry brush and place in a single layer on a baking tray. Bake for 25 minutes, turning over after 15 minutes so both sides cook evenly.

3. Meanwhile, combine the the garlic, parsley, cilantro, paprika, and cumin in a medium bowl.

4. When the eggplant slices are done, remove from the oven. Chop into smaller pieces (quarters works well), and add to the spice mix. Stir to combine.

5. In a large frypan, add a tablespoon of olive oil and the chopped onion, Sautee for 3-4 minutes over a low heat. Add the chopped tomatoes and cook a further 5 minutes to soften.

6. Add the tomato puree and 1-2 tbsp. of olive oil if the puree is too thick. Add in the eggplant spice mixture and stir to combine, make sure the heat is at low.

7. Add the brown sugar, lemon juice and red wine vinegar. Stir to combine.

8. Form small hollows in the mixture using a spoon, and crack an egg into each. Scatter with crumbled feta. Cover with a lid and cook for 10 minutes, or until the eggs are cooked to your liking. Sprinkle fresh cilantro and a handful of spinach on top.

9. Serve with homemade pita!

Ingredients

2 cups all purpose flour plus a little for dusting

1/2 cup whole wheat flour (if no whole wheat, can use all purpose)

1 tbsp suger

1 tsp salt

1 tbsp olive oil

2 tsp instant yeast 

1 cup warm water

Instructions

1. Combine all-purpose flour, wheat flour, salt and sugar in a mixing bowl. Stir to mix.

2. Add the yeast to warm water and stir to dissolve completely. Pour this in the mixing bowl along with olive oil and then combine everything into a sticky mass.

3. Dust your counter with some flour and transfer the dough, knead for 5 mins or so, until you get a soft and tacky dough.

4. Lightly oil the same mixing bowl. Transfer the dough into it, coat it with olive oil from all sides to refrain it from drying, cover it with a tea towel and then allow it for first proofing - at least 2 hours.

5. After 2 hours lightly deflate the gas and divide the dough into 10 equal parts. Give it a round shape and use a rolling pin to thinly roll it to 6 inches in diameter. Place it on a baking tray and cover with a tea towel for about 30 minutes.

6. Preheat a cast iron skillet and make sure it is hot! Place the dough on the hot skillet. After about 20 sec flip the dough and you will observe that the dough puffs up like a balloon in minute's time. Flip it over again and cook on both sides.

7. Wrap it in a tea towel as soon as it comes out of the oven or skillet to keep it soft until serving.