Pita with Cypriot-style cheese and eggplant
with rainbow slaw and tahini dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 piece
Pita bread
(Contains: Gluten, Tarwe)
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
½ piece
Eggplant
½ head
Butter lettuce
50 g
Rainbow slaw mix
5 g
Fresh coriander
(May be present: Selderij)
25 g
Tahini
(Contains: Sesamzaad)
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
1.5 tablespoon
Sunflower oil
1.5 tablespoon
White wine vinegar
1 teaspoon
Sugar
1 to taste
[Plant-based] mayonnaise
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 200°C and bake the pita bread for 6 - 8 minutes, or use a toaster.
- Meanwhile, cut the eggplant into cubes of 1 by 1cm.
- Heat 1 tbsp of sunflower oil per person in a large lidded frying pan over high heat and fry the eggplant for 3 - 4 minutes.
- Then lower the heat to medium heat, carefully add 50ml water per person, cover with a lid and steam for 5 - 6 minutes.
- Meanwhile, finely chop the coriander.
- In a bowl, mix per person: 1 tbsp white wine vinegar and 1/2 tsp sugar. Add the rainbow slaw and half of the coriander (use the rest as garnish), mix and set aside.
- Dice the Cypriot-style cheese into cubes of no more than 2cm.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the cheese cubes for 3 - 4 minutes until evenly golden-brown. Deglaze with the honey (see Tip).
Tip: If you'd like the Cypriot -style cheese to be spicier, add sambal as preferred (if you have it).
- Meanwhile, mix in a salad bowl the tahini with per person: 1 tbsp mayo, 1/2 tbsp white wine vinegar, 1/2 tsp sugar and 1 tbsp water. Season with salt and pepper.
- Roughly chop the butter lettuce and mix with the tahini dressing
- Roughly chop the salted almonds.
- Serve the food family-style and let everyone fill their own pitas.
- Mix the leftover elements in the salad bowl and serve alongside.
