Lebanese Flatbread with Veggie Mince & Eggplant
with tahini sauce, Greek-style cheese & tomato salsa
Traditioneel wordt Libanees platbrood gebakken in een bolle pan, een 'saj'. Maar ze kunnen ook in de oven of in een koekenpan worden gebakken.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Lebanese flatbread
(Contains Wheat)
½ piece
Garlic
½ piece
Onion
½ piece
Eggplant
100 g
Passata
½ sachet(s)
Middle Eastern spice mix
75 g
Magic Mince from the Vegetarian Butcher
(Contains Barley, Soy)
25 g
Greek-style cheese
(Contains Milk)
20 g
Tahini sauce
(Contains Milk, Egg, Sesame)
1 piece
Tomato
Not included in your delivery
½ tablespoon
Olive oil
2 tablespoon
Water for the sauce
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Press or mince the garlic. Slice the onion into half rings and give the eggplant a 1/2cm dice.
Heat the olive oil in a frying pan over medium-high heat. Fry the onion and garlic for 2 - 3 minutes. Add the eggplant, mix everything together and fry for 6 - 8 minutes.
Lower the heat, add the vegan mince and fry for 2 minutes. Add the passata, Middle Eastern-style spices and 2 tbsp of water per person and fry for 2 - 4 minutes. Season with salt and pepper to taste.
Place the Lebanese flatbread on a parchment-lined baking sheet. Spread the eggplant and mince mixture over the flatbreads and bake for 4 - 6 minutes in the oven.
Finely dice the tomato and transfer to a bowl. Crumble the Greek-style cheese into the bowl and mix, adding some extra virgin olive oil as well as salt and pepper to taste.
Serve the flatbread pizzas on plates. Spread the tomato salsa over the pizzas and drizzle over the tahini sauce to finish.