Sticky Harissa Eggplant with Crispy Za'atar Pita
with crispy lentils, fresh herbs & yogurt-dressed salad
Za'atar is the name of a fresh herb, but it's also a spice mixture! This mix consists of oregano, thyme and savoury spices, which are roasted and then mixed with sesame seeds and sumac.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
5 g
Dill, mint & flat leaf parsley
½ piece
Eggplant
½ sachet(s)
Hello Harissa
1 piece
Tomato
½ pack
Lentils
(May be present: Gluten)
2 piece
Pita bread
(Contains: Gluten, Tarwe)
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
½ piece
Red onion
½ head
Butter lettuce
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Honey [or plant-based alternative]
½ tablespoon
Red wine vinegar
½ teaspoon
Sugar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Dice the eggplant into 1 - 2cm cubes. Transfer to a salad bowl and generously drizzle with olive oil.
- Add the Hello Harissa* and half of the honey, then season with salt and pepper.
- Toss well to coat, then transfer to a parchment-lined baking sheet. Roast in the oven for 15 - 18 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Slice the onion into half rings. In a small bowl, combine the onion with the red wine vinegar, the sugar and a pinch of salt. Set aside, stirring occasionally.
- Drain the lentils and transfer to another parchment-lined baking sheet.
- Pat dry with kitchen paper and season with salt and pepper, then toss well to combine. Bake in the oven for 12 - 15 minutes.
- Halve the pitas and then cut them open.
- Move the eggplant to one side of the baking sheet, then place the pitas alongside. Drizzle with extra virgin olive oil as preferred.
- Bake in the oven for 10 minutes, then add the za'atar and return to the oven for 1 - 2 more minutes.
- In the salad bowl, combine the yogurt with the rest of the honey and some extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Roughly chop the lettuce. Dice the tomato and roughly chop the fresh herbs.
- Add the lettuce, tomato and half of the fresh herbs to the salad bowl, then toss well to combine with the dressing.
- Serve the salad on plates, topped with the lentils and the eggplant. Garnish with the pickled onion and the rest of the fresh herbs. Serve the za'atar pita alongside.
