Beet-iful Chicken & Eggplant Flatbreads with Yogurt Sauce
with sumac, parsley, tomato & quick-pickled onionCalories
:
796 kcalProtein
:
33.4g proteinTotal
:
10 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 piece
Lebanese flatbread with beetroot
(Contains: Gluten, Tarwe)
½ sachet(s)
Middle Eastern spice mix
½ piece
Garlic
5 g
Fresh flat leaf parsley
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
1.5 teaspoon
Sumac
½ piece
Red onion
20 g
Lamb's lettuce
½ piece
Eggplant
1 teaspoon
Ground turmeric
½ piece
Tomato
100 g
Chicken mince with Mediterranean herbs
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
¾ tablespoon
Olive oil
1 tablespoon
Red wine vinegar
½ teaspoon
Honey [or plant-based alternative]
30 milliliters
Water
Nutrition Values
Energy (kJ)3330 kJ
Calories796 kcal
Fat39.1 g
Saturated Fat8.2 g
Carbohydrate71 g
Sugar17.3 g
Dietary Fiber14.7 g
Protein33.4 g
Salt2.2 g
Potassium473.8 mg
Calcium43.1 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Cut the eggplant lengthways into 8 wedges.
- Heat a drizzle of olive oil in a deep frying pan over high heat. Fry the eggplant for 3 - 4 minutes, turning regularly.
- Lower the heat to medium-high and add the water (see pantry for amount). Steam the eggplant for 4 - 6 minutes, covered.
- Remove the lid and add the turmeric, then fry for 1 more minute.
2
- Slice the onion into half-rings.
- In a small bowl, combine the onion with the red wine vinegar and then set aside.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the mince with the Middle Eastern spices for 4 - 5 minutes, separating it as you do so.
- Season to taste with salt and pepper.
3
- Microwave the flatbreads for 1 minute.
- Dice the tomato and crush or mince the garlic.
- Roughly chop the parsley.
- In a bowl, combine the parsley, with the garlic, the yogurt, the extra virgin olive oil and the mayonnaise. Season to taste with salt and pepper.
4
- Drizzle the eggplant with the honey, then season with salt and pepper.
- Serve everything separately at the table and allow everyone to assemble their own flatbreads as prefered.
- Garnish with the sumac to finish.
