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Quick (20 min) & Veggie - Extra Veggies - No Meatreplacer - use EID: Beefsteak Tomato
with eggplant and olive side salad
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Naanbrood
(Bevat Melk (inclusief lactose), Gluten, Tarwe)
25 gram
Roomkaas
(Bevat Melk (inclusief lactose))
½ stuk(s)
Vleestomaat
½ stuk(s)
Kumato-tomaat
½ zakje(s)
Gedroogde oregano
½ stuk(s)
Sjalot
20 gram
Rucola
½ stuk(s)
Aubergine
5 gram
Vers basilicum
15 gram
Groene olijven
1.5 tl
Paprikapoeder
5 gram
Zonnebloempitten
(Kan bevatten Sesamzaad, Pinda's, Noten)
Zelf toevoegen
½ el
Olijfolie
1 el
Extra vierge olijfolie
1 tl
Witte balsamicoazijn
1 tl
Zwarte balsamicoazijn
½ tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Preheat the oven to 200°C.
- Cut the eggplant into 1cm cubes.
- Transfer the cubes to a parchment-lined baking sheet (leave some room for the naan bread; see Tip), drizzle with olive oil and mix with the ground paprika, salt and pepper.
- Roast in the oven for 15 - 20 minutes.
Tip: If you are cooking for more than 2 persons, use one baking sheet for the eggplant and another one for the bread.
- Slice the tomatoes into 0.5cm thick slices.
- In a bowl, mix the cream cheese with half of the extra virgin olive oil and half of the dried oregano. Season well with salt and pepper.
- Spread the cream cheese over the naan bread and arrange the tomato slices on top.
- Dice the leftover tomato slices for the salad.
- Sprinkle the tomato slices with the rest of the dried oregano and season with salt and pepper.
- Bake along with the eggplant in the oven for the last 5 - 8 minutes.
- Finely chop the shallot.
- Heat a drizzle of olive oil in a small frying pan over medium-high heat and fry the shallot for 4 - 5 minutes.
- Deglaze with the black balsamic vinegar, add the honey and fry for 1 more minute.
- Meanwhile, chop the basil and halve the olives.
- In a salad bowl, make a dressing by mixing the rest of the extra virgin olive oil with the white balsamic vinegar and half of the basil. Season with salt and pepper.
- Right before serving, mix the arugula, eggplant, leftover tomato and olives in the bowl with the dressing.
- Serve the naan bread on plates and top with the balsamic shallots and the rest of the basil.
- Serve the salad alongside and garnish with the seeds.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
