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Quick (&healthy) - Extra veggies: 20/25 min - Bread - Salad - use: lollo bionda
With honey harissa eggplant and pear
Labels:
Caloriebewust
•Extra groente
•Veggie
Allergenen :
Melk (inclusief lactose)
•Tarwe
•Sesamzaad
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
½ head
Lollo biondo
50 gram
Biologische volle yoghurt
(Bevat Melk (inclusief lactose))
5 gram
Dille, munt en bladpeterselie
½ stuk(s)
Aubergine
½ zakje(s)
Hello Harissa
1 stuk(s)
Tomaat
½ pak(ken)
Linzen
2 stuk(s)
Pitabroodje
(Bevat Tarwe)
½ zakje(s)
Za'atar
(Bevat Sesamzaad)
½ stuk(s)
Ui
Zelf toevoegen
1 el
Olijfolie
1 el
Honing [of plantaardig alternatief]
½ el
Rodewijnazijn
½ tl
Suiker
naar smaak
Extra vierge olijfolie
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2655 kJ
Energie (kcal)635 kcal
Vetten17.4 g
waarvan verzadigd3.5 g
Koolhydraten92.1 g
waarvan suikers27.6 g
Vezels14.3 g
Eiwitten20.8 g
Zout3 g
Benodigdheden
•Bakplaat met bakpapier
•Saladekom
•Kleine kom
•Keukenpapier
Instructies
1
- Preheat the oven to 220°C.
- Chop the eggplant into 1 - 2 cm cubes. In a salad bowl, combine the eggplant with the harissa spices*, half of the honey and a drizzle of olive oil. Season with salt and pepper to taste.
- Spread the eggplant out over a parchment-lined baking sheet, leaving room for the pitas, and bake in the oven for 15 - 18 minutes. Save the salad bowl.
*Take care, this ingredient is spicy! Use as preferred.
2
- Chop the onion into half rings. In a small bowl, combine the red wine vinegar with the sugar. Add the onion and season to taste with salt, then toss well to combine. Set aside, stirring occasionally.
- Drain the lentils and spread them out over another parchment-lined baking sheet.
- Pat them dry with kitchen paper, season salt and pepper to taste and toss to combine. Bake in the oven for 12 - 15 minutes.
3
- Cut open the pitas and cut them in half. Lay them on the baking sheet with the eggplant and drizzle with extra virgin olive oil to taste.
- Bake in the oven for 10 - 12 minutes, in the last minute, add the za'atar.
- Chop the lettuce leaves. Cube the tomatoes and chop the fresh herbs.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
4
- Add the yoghurt and the rest of the honey to the salad bowl. Add some extra virgin olive oil to taste and season with salt and pepper. Mix to create a dressing.
- Add the lettuce leaves, tomatoes and half of the fresh herbs to the dressing and toss to combine.
- Serve the salad on plates.
- Top with the lentils and eggplant. Garnish with the pickled onions and the rest of the fresh herbs. Serve with the pita.
