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Open Eggplant and Mushroom Souvlaki

Serves 6


  • 25g Australian Butter
  • 1 clove garlic, finely chopped
  • 1 tablespoon chopped fresh oregano
  • 1 eggplant, diced
  • 2 red capsicum, sliced
  • 300g mushrooms, halved
  • 6 large Greek pita breads, baked until crisp
  • 300g lettuce leaves
  • 1 punnet cherry tomatoes, halved
  • 1/2 cup kalamata olives
  • 200g Australian Feta Cheese, cubed
  • 1/2 cup Australian Tzatziki Dip
Download Recipe (PDF)


  1. Melt butter and saute garlic, oregano, eggplant, capsicum and mushrooms until vegetables are just tender. To serve, top bread with lettuce, sauteed vegetables, tomatoes, olives and feta. Drizzle with tzatziki.
  2. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 1835
Protein (g) 20
Fat, Total (g) 15
Carbohydrates (g) 56
Sodium (mg) 0
Calcium (mg) 162
Iron (mg) 2


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