W24 - Veggie & Quick - Taco
with honeyed yogurt and grilled eggplantCalorieën
:
928 kcalEiwit
:
37.3g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- Kan sporen van allergenen bevatten
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
4 stuk(s)
Mini-tortilla's
(Bevat: Tarwe, Gluten Kan bevatten: Mosterd, Soja)
100 gram
Witte grillkaas
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Midden-Oosterse kruidenmix
½ stuk(s)
Mini-komkommer
½ stuk(s)
Granaatappel
½ stuk(s)
Aubergine
½ stuk(s)
Rode ui
50 gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
5 gram
Verse dille
(Kan bevatten: Selderij)
Niet inbegrepen in jouw bezorging
1 el
Zonnebloemolie
½ el
Bloem
½ tl
Honing [of plantaardig alternatief]
½ tl
Suiker
½ el
Wittewijnazijn
naar smaak
Peper en zout
Keukengerei
•Dunschiller of kaasschaaf
•Keukenpapier
•Koekenpan
•Aluminiumfolie
Instructies
1
- Preheat the oven to 200°C (see Tip).
- Dice the Cypriot-style cheese into cubes of no more than 2cm. Transfer to a bowl of cold water and allow to soak until further use.
- Use a peeler or cheese slicer to shave the cucumber into thin ribbons. In a bowl, combine the white wine vinegar with the sugar. Transfer the cucumber to the bowl and season to taste with salt, then toss well to combine. Set aside, stirring occasionally.
Tip: you are turning on the oven for the tortilla wraps, but you can heat them in a frying pan if preferred.
2
- Dice the eggplant. Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the eggplant for 8 - 10 minutes, or until done. Season with salt and pepper to taste.
- Meanwhile, slice the onion. Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the onion for 6 - 8 minutes. Season with salt and pepper. Remove from the pan and set aside.
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
3
- Wrap the tortillas in aluminium foil and warm in the oven for 2 - 3 minutes.
- In a bowl, combine the flour and the Middle-Eastern spice mix. Season to taste with salt and pepper. Pat the Cypriotic-style cheese dry with kitchen paper and mix with the flour until all cubes are fully coated.
- Heat a generous drizzle of sunflower oil in a frying pan over high heat and fry the Cypriot-style cheese for 4 minutes until lightly golden-brown. Turn off the heat and add the honey.
4
- Finely chop the dill.
- Fill the tortillas with the eggplant, onion, cucumber, Cypriot-style cheese and the pomegranate.
- Drizzle on the yoghurt and garnish with the fresh herbs.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
