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Flame-Grilled Aubergine Pita with Hummus & Pickled Red Cabbage

40 Minutes
4 Servings
11 Ingredients

Description

Say yes to more vegan braais with this recipe for Flame-grilled Aubergine Pita with Hummus & Pickled Red Cabbage. It calls for Linda McCartney’s Vegetarian Chorizo & Red Pepper Sausages and Simple Truth BBQ Sauce.

Directions

1. Halve the pitas, brush with olive oil and place on the braai. 

2. Rub the salt and herb rub into each aubergine half. Drizzle with olive oil and braai until cooked through. 

3. Cook the vegetarian sausages on the braai, following the instructions on the packaging.

4. To assemble, spread some hummus on the toasted pita bread and top with red cabbage. Add the grilled aubergines and a drizzle of BBQ sauce over the aubergines. 

5. Top with shavings of cucumber, sprigs of fresh coriander and pomegranate jewels. 

6. Serve with the grilled sausages. 
 

Ingredients

Get the Recipe Ingredients In-store  

  • Linda McCartney’s Vegetarian Chorizo & Red Pepper Sausages
  • 1 packet pita breads
  • 30 ml olive oil 
  • 1 packet baby aubergines; cut in half 
  • 30 ml Simple Truth Smokey Salt and Herb Rub 
  • 100 ml Simple Truth BBQ Sauce 
  • 1 tub Deli Hummus

 

For the Garnish: 

  • 1 medium cucumber; shaved into ribbons
  • ¼ red cabbage; finely shredded 
  • ½ packet coriander
  • 1 packet pomegranate jewels