• 500g lean beef mince
  • 2 tablespoons Moroccan spice mix
  • 3 tablespoons olive oil
  • 2 tomatoes, diced
  • 1 onion, sliced into thin strips
  • 1 small eggplant, diced
  • 1 cup spinach leaves
  • 4 wholemeal small pitta pockets
  • Pepper
  • 4 Tablespoons Hummus
  • 2 Tablespoons feta


  1. Preheat oven to 200C.
  2. Line a large baking tray with baking paper. Arrange the eggplant on the lined tray. Drizzle with 2 tablespoons of oil. Bake for 30 mins or until eggplant is tender.
  3. Meanwhile, place beef mince and remaining oil in pan. Cook until browned. Drain fat from the pan. Stir in spice mix and cook for a further 2 minutes.
  4. Place 1 tablespoon hummus on each pita pocket and spread evenly. Top with mince, tomato, onion, eggplant, pepper spinach leaves and feta.
  5. Bake in oven for 5-10 minutes until warm crispy. Serve with extra side salad or vegetables.

Adapted from Healthy Food Guide

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