Squeaky Cheese Wraps with Pomegranate & Eggplant
with yogurt, dill & cucumber ribbons- Tarwe
- Gluten
- Milk (including lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
There is a special ingredient in your box! Pomegranates are delicious fruits with ruby-red seeds that give your dishes a surprising sweet-and-sour flavour.
Ingredients
4 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
100 g
Cypriot-style cheese
(Contains: Milk (including lactose))
½ sachet(s)
Middle Eastern spice mix
½ piece
Persian cucumber
½ piece
Pomegranate
½ piece
Eggplant
½ piece
Red onion
50 g
Organic full-fat yogurt
(Contains: Milk (including lactose))
5 g
Fresh dill
(May be present: Selderij)
Not included in your delivery
1.5 tablespoon
Sunflower oil
½ tablespoon
Flour
½ teaspoon
Honey [or plant-based alternative]
½ teaspoon
Sugar
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 200°C (see Tip).
- Use a peeler or cheese slicer to shave the cucumber into thin ribbons, then transfer to a bowl.
Tip: you'll use the oven later to heat the tortillas, but you can also do this in a frying pan instead. In this case, skip preheating the oven.
- Add the white wine vinegar, the sugar and a pinch of salt.
- Toss well to combine and set aside, stirring occasionally.
- Dice the cheese into cubes of no more than 2cm (see Tip).
- Transfer to a bowl of cold water and allow to soak.
Health Tip: if you're watching your salt intake, serve just half of the cheese and keep the rest to use another time.
- Dice the eggplant.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the eggplant for 8 - 10 minutes, or until done. Season with salt and pepper.
- Slice the onion into half-rings.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the onion for 6 - 8 minutes. Season with salt and pepper.
- Wrap the tortillas in aluminum foil and heat in the oven for 2 - 3 minutes.
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
- Finely chop the dill.
- In a bowl, combine the flour with the Middle Eastern spices. Season with salt and pepper.
- Pat the cheese dry with kitchen paper, then coat it with the flour mixture.
- Heat a drizzle of sunflower oil in a frying pan over high heat and fry the cheese for 4 minutes until lightly golden-brown.
- Turn off the heat and then stir in the honey.
- Fill the tortillas with the eggplant, the onion, the cucumber, the cheese and the pomegranate.
- Drizzle with the yogurt and garnish with the dill to finish.
