Naan with spicy cauliflower
With eggplant and garlic-yogurt sauceCalories
:
777 kcalProtein
:
32g proteinTotal
:
30 minutesDifficulty
:
MediumVeggie
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Sesamzaad
- Soja
- Gerst
- Ei
- Zwaveldioxide en sulfiet
This recipe provides 259 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
½ piece
Bell pepper
½ piece
Eggplant
¼ piece
Garlic
1 piece
Naan with herbs
(Contains: Tarwe, Gluten)
20 g
Arugula
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
80 g
Veggie shawarma
(Contains: Tarwe, Gluten, Soja, Gerst, Ei)
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
Not included in your delivery
1.25 tablespoon
Olive oil
¼ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3250 kJ
Calories777 kcal
Fat37 g
Saturated Fat8.1 g
Carbohydrate73.8 g
Sugar15.3 g
Dietary Fiber9.7 g
Protein32 g
Salt1.9 g
Potassium671.6 mg
Calcium118.1 mg
Iron1.1 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
•Bowl
•Baking Sheet with Baking Paper
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C.
- Chop the onion into half rings. Crush or mince the garlic.
- Chop the bell pepper into strips.
- Slice the eggplant lengthways into thin rounds.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant for 5 - 7 minutes.
- In the meantime, mix the garlic with the Greek yogurt and salt and pepper.
- Place the eggplant and bell pepper on one side of a parchment-lined baking sheet. Sprinkle with the za'atar, drizzle lightly with olive oil and season with salt and pepper to taste.
- Roast the veggies for 10 - 12 minutes. Add the naan bread when there are 3 - 5 minutes left.
3
- Heat a light drizzle of olive oil in the same frying pan over medium-high heat, then fry the onion for 4 - 5 minutes.
- Deglaze with the balsamic vinegar, then remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same pan over medium-high heat. Fry the veggie shawarma for 6 minutes.
Did you know: even though they're a very common ingredient, onions are often overlooked as a vegetable, which is a shame since they're full of vitamins, including vitamin C. That's why at Green Chef we love using onions in our recipes.
4
- Serve the naanbread onto plates and spread with the garlic sauce.
- Top with the arugula, eggplant, bell pepper, onion and veggie shawarma.
- Drizzle over the crema di balsamico.
