Beetroot Flatbread with Sticky Eggplant & Greek-Style Cheese
with homemade hummus & salted almonds- Gluten
- Tarwe
- Sesamzaad
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Selderij
There is a new ingredient in your box! This Lebanese flatbread with beetroot is slightly sweet in flavour, rich in fibre and steals the show on your plate with its striking colour.
Ingredients
2 piece
Lebanese flatbread with beetroot
(Contains: Gluten, Tarwe)
1 piece
Eggplant
½ pack
Chickpeas
½ piece
Red onion
15 g
Tahini
(Contains: Sesamzaad)
½ sachet(s)
Peruvian-style spice mix
½ sachet(s)
Middle Eastern spice mix
¼ piece
Lemon
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
10 g
Salted almonds
(Contains: Noten, Sesamzaad, May contain traces of allergens, Amandelnoten, Pinda's)
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Red wine vinegar
½ teaspoon
Sugar
30 milliliters
Water
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
45 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Slice the onion into half-rings.
- In a small bowl, combine the red wine vinegar with the sugar.
- Transfer the onion to the bowl and season to taste with salt, then toss well to combine. Set aside until serving, stirring occasionally.
- Halve the eggplant lengthways, then slice each half 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 a drizzle of 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 steam the eggplant for 4 - 6 minutes.
- Remove the lid, then add the honey and Middle Eastern spice mix. Season to taste with salt and pepper, then cook for 1 more minute.
- Quarter the lemon. Drain and rinse the chickpeas.
- To a tall container, add the chickpeas, tahini, Peruvian-style spice mix, a drizzle of extra virgin olive oil, water for the sauce and the juice of a quarter lemon per person.
- Blend until smooth using an immersion blender. Season to taste with salt and pepper.
- Roughly chop the salted almonds and the parsley.
- Heat the flatbread for 30 seconds per side in a clean frying pan over medium-high heat.
- Spread the hummus over the flatbread and top with the sticky eggplant and quick-pickled onion.
- Crumble over the Greek-style cheese and garnish with the almonds and parsley.
- Serve any remaining lemon wedges alongside.
