Lebanese beetroot flatbreads with spiced mixed mince
with turmeric eggplant, salad, tomato and herby sauceCalories
:
863 kcalProtein
:
32.6g proteinTotal
:
10 minutesDifficulty
:
EasyMICROWAVE PREP
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Selderij
- Soja
- Gluten
- Ei
- Mosterd
- May contain traces of allergens
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
100 g
Seasoned minced meat blend
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
½ piece
Garlic
5 g
Fresh flat leaf parsley
(May be present: Selderij)
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
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
1 tablespoon
Red wine vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3612 kJ
Calories863 kcal
Fat47.8 g
Saturated Fat12.2 g
Carbohydrate70.1 g
Sugar13.6 g
Dietary Fiber13.1 g
Protein32.6 g
Salt2.1 g
Trans Fat0.2 g
Potassium402.1 mg
Calcium31.5 mg
Iron0.9 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.
Utensils
•Tall-Sided Pan
•Small Bowl
•Bowl
Cooking Steps
1
- Cut the eggplant in half, lengthways, then cut each half into 4 baton-shaped wedges.
- Transfer them to a microwave-safe bowl, sprinkle with 1 tsp turmeric per person and cover with microwave-safe plastic wrap and poke some holes in the wrap.
- Cook on high for 4 - 5 minutes in the microwave. The eggplant should be totally soft, so if there are any firm bits, keep cooking for 1-2 minutes.
- When the eggplant is done, heat the Lebanese flatbreads in the microwave for 1 minute.
2
- Chop the onion into half rings. Add to a small bowl along with the red wine vinegar.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the mixed mince with the Middle-Eastern spices for 3 - 4 minutes, separating it as you do so.
- Season to taste with salt and pepper.
3
- Dice the tomato and crush or mince the garlic.
- Roughly chop the parsley.
- In a bowl, combine the parsley, garlic, yoghurt, extra virgin olive oil, and mayonnaise. Season to taste with salt and pepper.
- Finish the eggplant with a drizzle of honey and season with salt and pepper.
4
- Serve everything on the table, allow everyone to fill their own Lebanese flatbreads and garnish with the sumac to finish.
Did you know...eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
