Name: Beetroot Flatbread with Eggplant and Greek-Style Cheese with home made houmous and salted almonds
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 4 piece Lebanese flatbread with beetroot; 2 piece Eggplant; 1 pack Chickpeas; 1 piece Red onion; 25 g Tahini; 1 sachet(s) Peruvian-style spice mix; 1 sachet(s) Middle Eastern spice mix; ½ piece Lemon; 50 g Greek-style cheese; 20 g Salted almonds; 10 g Fresh flat leaf parsley; 1 tablespoon Olive oil; 1 tablespoon Red wine vinegar; 1 teaspoon Sugar; 60 milliliters Water; 2 teaspoon Honey [or plant-based alternative]; 1 tablespoon Extra virgin olive oil; 90 milliliters Water for the sauce; to taste Salt and pepper

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Recipes

Beetroot Flatbread with Eggplant and Greek-Style Cheese

with home made houmous and salted almonds

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Tags:

Veggie

Allergens:

Tarwe

•Sesamzaad

•Melk (inclusief lactose)

•Amandelnoten

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 piece

Lebanese flatbread with beetroot

(Contains: 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: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)

5 g

Fresh flat leaf parsley

(May be present: Selderij)

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

Energy (kJ)3491 kJ

Calories834 kcal

Fat35.5 g

Saturated Fat8.8 g

Carbohydrate91.1 g

Sugar21.2 g

Dietary Fiber19.1 g

Protein29.9 g

Salt1.9 g

Potassium541.3 mg

Calcium35 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Casserole with Lid

•Strainer

•Tall-Sided Pan

Cooking Steps

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.