- Balsamic vinegar - 1 st. a spoon
- lemon juice - 5.5 teaspoons
- olive oil - 3 items. spoons
- leaves thyme - 1 Art. a spoon
- leaves of oregano - 1 st. a spoon
- eggplant - 1 piece (diced)
- zucchini - 1 piece (diced)
- bulb - 1 piece (cut into 8 pieces)
- mutton pea - 1 glass
- Cherry tomatoes - 180 Grams
- Freshly ground pepper and salt - - To taste
- mozzarella cheese - 120 grams
- lavash - 4 pieces
Preheat the oven to 200 degrees. Beat vinegar, lemon juice, 1 tablespoon of oil and 1 teaspoon of thyme and oregano in a small bowl. Set aside. Slightly sprinkle the baking sheet with oil. Stir aubergines, zucchini, onions and the remaining 2 teaspoons of thyme and oregano in a large bowl. Put it in one layer on the prepared baking sheet. Pour the remaining 2 tablespoons oil. Bake, stirring occasionally, until golden brown, from 30 to 35 minutes. Allow to cool slightly. Put the vegetable mixture in a large bowl. Add peas, tomatoes, season with salt and pepper. Drizzle with cooked sauce. Arrange the mozzarella in the center of the pita. Lay on each lavash 1 1/4 cup of the vegetable mixture. Roll up, cut in half and serve.
Servings: 4