Baba ganoush pita with paprika chicken

Name: baba ganoush pita with paprika chicken
Total time: 30 min
Yield: 4
Ingredients: 2 eggplant; 1 clove garlic; 2 lemon; 4 tablespoon mint leaf; 2 Red pepper; 5 tablespoon bread crumb; 5 tablespoon bread crumbs; 1 teaspoon cumin powder (djinten); 0.5 Red pepper; 50 gram walnut; 5 tablespoon olive oil; 4 big pita bread

Ingredients

2 eggplant
1 clove garlic
2 lemon
4 tablespoon mint leaf
2 Red pepper
5 tablespoon bread crumb

5 tablespoon bread crumbs
1 teaspoon cumin powder (djinten)
0.5 Red pepper
50 gram walnut
5 tablespoon olive oil
4 big pita bread

Directions

Roast the aubergines above a gas burner so that the shell turns black, turn regularly and let the aubergines cook in 15-20 minutes. Allow to cool slightly and quickly remove the shrunken skin of the aubergines.
Mix the flesh with the garlic, lemon zest, juice and mint. Roast the peppers in the same way as the eggplants and then mash them with the breadcrumbs, cumin, red pepper, walnuts and olive oil.
Cut the buns open and spread with the eggplant mixture. Toast the pita's in a toasted sandwich golden brown and serve with the dip.