W07 - Quick (max 20 min) - Main Protein: Veggie-Feta - NID Lebanese beetroot flatbread
with "musabaha" chickpeas
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
2 stuk(s)
Libanees platbrood met rode biet
(Bevat: Tarwe)
1 stuk(s)
Aubergine
½ pak(ken)
Kikkererwten
½ stuk(s)
Rode ui
15 gram
Tahin
(Bevat: Sesamzaad)
½ zakje(s)
Peruaanse kruidenmix
½ zakje(s)
Midden-Oosterse kruidenmix
¼ stuk(s)
Citroen
25 gram
Witte kaas
(Bevat: Melk (inclusief lactose))
10 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
Zelf toevoegen
½ el
Olijfolie
½ el
Rodewijnazijn
½ tl
Suiker
30 ml
Water
1 tl
Honing [of plantaardig alternatief]
½ el
Extra vierge olijfolie
45 ml
Water voor saus
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Slice the onion.
- In a small bowl, combine the sugar and vinegar. Add the onion and a pinch of salt and stir well to combine.
- Halve the eggplant lengthways and cut into four long batons.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Heat the olive oil in a deep frying pan over high heat. Fry the eggplant for 3 - 4 minutes, turning regularly.
- Lower the heat to medium-high and add the water (see pantry for amount)
- Cover with the lid and then steam the eggplant for 4 - 6 minutes.
- Remove the lid and add the Middle Eastern spice mix and honey. Season with salt and pepper and fry for 1 more minute.
- Quarter the lemon.
- Drain and rinse the chickpeas, then add them to a tall container along with the tahini, Peruvian spice mix, extra virgin olive oil, the water for the sauce (see pantry for amount) and the juice of 1 lemon wedge per person.
- Blend until smooth using an immersion blender. Season with salt and pepper.
- Roughly chop the salted almonds. Chop the parsley.
- Heat a clean frying pan over high heat. Place two flatbreads on top of each other in the pan and fry for 1 minute, then flip and fry the other flatbread. Remove from the pan and repeat with the rest of the flatbreads if applicable.
- Spread the houmous on the flatbreads and top with the eggplant and pickled onion.
- Crumble over the Greek-style cheese and garnish with the almonds and parsley.
