Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Spread the cubed eggplant on a baking tray, drizzle with olive oil, and season with salt. Roast in the oven for about 15 minutes until tender and lightly browned.
- In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp, season with salt and cracked black pepper, and sauté for about 5–7 minutes until the shrimp turn pink and are fully cooked.
- Add the diced tomatoes and corn to the skillet, stirring to combine. Cook for an additional 3–4 minutes until the corn is heated through.
- Stir in the fresh basil and remove the skillet from heat.
- Warm the whole wheat pita bread in a dry skillet or wrap in aluminum foil and place in the oven for 5 minutes.
- To assemble, place the roasted eggplant on one side of a bento box. Slice the warmed pita and fill it with the shrimp and corn mixture.
- Garnish with chopped parsley and extra cracked black pepper. Serve with lemon wedges and optional feta cheese on the side.
Nutrition
Notes
Feel free to swap shrimp with chicken or tofu for a different protein option!
For a touch of heat, consider adding some red pepper flakes to the shrimp as they sauté.
This bento box can be prepared in advance; simply reheat the shrimp mixture before serving, and enjoy your delicious and nutritious meal at any time! Happy cooking!
For a touch of heat, consider adding some red pepper flakes to the shrimp as they sauté.
This bento box can be prepared in advance; simply reheat the shrimp mixture before serving, and enjoy your delicious and nutritious meal at any time! Happy cooking!