1 wholemeal pita
1 tbs hummus
2 tbs canned brown lentils
1/2 medium red onion
1 small eggplant
2 tbs basil
1 cup spinach
1 tsp olive oil
1 tsp minced garlic
1 tbs no fat Greek yoghurt
1 tbs lemon juice

1. Preheat oven to 200 degrees. Line baking tray with baking paper.

2. Heat olive oil in griddle pan over medium heat. Slice eggplant into long thin strips. Season with salt and pepper and griddle for 3 minutes each side or until charred.

3. Spread hummus and minced garlic evenly over pita. Finely slice red onion and add to pita along with eggplant, basil, spinach and lentils.

4. Transfer to oven and cook for 12 minutes or until crisp. Serve alongside yoghurt mixed with lemon juice.

This recipe is brought to you by Fernwood Fitness. Food styling and photography by Melanie Katz.

Sample more of these delicious Mediterranean-inspired recipes in Fernwood’s Food Coaching program –  great for both your body and your mind. Find out more at

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