Veggie Mince Flatbreads with Greek-Style Cheese
with eggplant, tahini sauce & tomato salsaCalories
:
667 kcalProtein
:
31.9g proteinTotal
:
35 minutesDifficulty
:
MediumCalorie Smart
Veggie
Extra Veggies
Fibermaxxing
Allergens:
- Milk (including lactose)
- Ei
- Sesamzaad
- Soja
- Gerst
- Gluten
- Tarwe
- Selderij
- May contain traces of allergens
- Haver
- Mosterd
- Rogge
- Tarwe
- Gluten
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
¼ piece
Red chili pepper
½ piece
Red onion
½ piece
Eggplant
100 g
Passata
½ sachet(s)
Middle Eastern spice mix
25 g
Greek-style cheese
(Contains: Milk (including lactose))
20 g
Tahini sauce
(Contains: Milk (including lactose), Ei, Sesamzaad)
1 piece
Tomato
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
75 g
Vegan mince
(Contains: Soja, Gerst, Gluten May be present: Haver, Mosterd, Rogge, Selderij, Tarwe, Gluten)
2 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
Not included in your delivery
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2792 kJ
Calories667 kcal
Fat21.2 g
Saturated Fat6.4 g
Carbohydrate80.3 g
Sugar15.5 g
Dietary Fiber15.9 g
Protein31.9 g
Salt2.7 g
Potassium493.6 mg
Calcium36.5 mg
Iron3 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
- Preheat the oven to 200°C.
- Slice the onion into half-rings and crush or mince the garlic.
- Dice the eggplant into 0.5cm cubes.
- Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the garlic, the onion and the chili pepper for 2 - 3 minutes.
- Add the eggplant and toss well to combine, then fry for 6 - 8 more minutes.
3
- Lower the heat, then stir in the mince and fry for 2 more minutes.
- Add the passata and the Middle Eastern spices, then mix well and fry for 2 - 4 more minutes.
- Season to taste with salt and pepper.
4
- Transfer the flatbreads to a parchment-lined baking sheet.
- Top with the eggplant mixture and then bake in the oven for 4 - 6 minutes.
5
- Meanwhile, finely dice the tomato.
- Finely chop the fresh herbs.
- Crumble the cheese into a bowl.
- Add the tomato, the fresh herbs and some extra virgin olive oil as preferred, then mix well to combine. Season to taste with salt and pepper.
6
- Serve the flatbread pizzas on plates.
- Garnish with the salsa and drizzle with the tahini sauce.
