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RECIPES
| Calories | 105,0 Kcal |
| Fat | 3,1 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 12,3 g |
| of which sugar | 1,5 g |
| Proteins | 5,4 g |
| Salt | 0,3 g |
| Calories | 105,0 Kcal |
| Fat | 3,1 g |
| of which saturated fat | 0,8 g |
| Carbohydrates | 12,3 g |
| of which sugar | 1,5 g |
| Proteins | 5,4 g |
| Salt | 0,3 g |
Preheat the oven to 220ºC, heat above and below. Place eggs in a pot and cover with water. Boil 8 min, counting from when it begins to boil. Rinse, peel and slice. Mark squares with a knife. Season with salt and pepper and sprinkle with olive oil. Drain chickpeas (save liquid) and blend them with a hand blender (or fork if you don’t have one). Add the juice of half a lemon, a pinch of salt and a dash of olive oil. If it’s dry, add liquid from the chickpeas. Mix well and set aside. Knead the ball for about 30s and divide into four. Serve pita with aubergine, salad, hummus and tahini sauce on top. Preheat the oven to 220ºC, heat above and below. Place eggs in a pot and cover with water. Boil 8 min, counting from when it begins to boil. Rinse, peel and slice. Mark squares with a knife. Season with salt and pepper and sprinkle with olive oil. Drain chickpeas (save liquid) and blend them with a hand blender (or fork if you don’t have one). Add the juice of half a lemon, a pinch of salt and a dash of olive oil. If it’s dry, add liquid from the chickpeas. Mix well and set aside. Knead the ball for about 30s and divide into four. Serve pita with aubergine, salad, hummus and tahini sauce on top. Cooking step by step
The pita bread I:
In a bowl, mix flour, baking soda, a pinch of salt and a drizzle of olive oil. Add water (2 person kit = 100ml, 4 person kit = 200ml) little by little. Work the dough into a ball, cover with a cloth and set aside. 
The eggs and the veggies:
Cut aubergine lengthwise into thin slices.
Dice tomato and cucumber.
Chop parsley. 
The aubergines:
Bake in oven until golden and tender (10 min approx).
Mix cucumber, tomato, half the parsley, a drizzle of olive oil and a pinch of salt. 
The hummus and tahini sauce:
For the sauce, mix tahini with the remaining lemon, 1-2 tablespoons of water and the parsley. 
The pita bread II:
Flatten by hand or with a rolling pin into four discs.
Heat oil in a frying pan and cook for 1 min per side approx. 
The finishing:
Cooking
step by stepThe pita bread I:
In a bowl, mix flour, baking soda, a pinch of salt and a drizzle of olive oil. Add water (2 person kit = 100ml, 4 person kit = 200ml) little by little. Work the dough into a ball, cover with a cloth and set aside. 
The eggs and the veggies:
Cut aubergine lengthwise into thin slices.
Dice tomato and cucumber.
Chop parsley. The aubergines:
Bake in oven until golden and tender (10 min approx).
Mix cucumber, tomato, half the parsley, a drizzle of olive oil and a pinch of salt. The hummus and tahini sauce:
For the sauce, mix tahini with the remaining lemon, 1-2 tablespoons of water and the parsley. The pita bread II:
Flatten by hand or with a rolling pin into four discs.
Heat oil in a frying pan and cook for 1 min per side approx. The finishing touch:
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