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Eggplant Flatbread

Eggplant Flatbread

with Tahini Yoghurt

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All the flavours of Lebanon beckon you in to this dish. Atop crispy flatbreads are ras el hanout infused eggplant, creamy yoghurt and nutty tahini. With just a hint of fiery harissa, there’s everything to love about these easy to eat, easy to make flatbreads.

Allergens:GlutenMilkSesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

eggplant

1 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

1 tub

Greek-style yoghurt

(ContainsMilk)

1 tub

tahini

(ContainsSesameMay be present Egg, Gluten, Soy, Tree Nuts, Milk)

1 tub

harissa paste

4

mini pita pockets

(ContainsGluten)

½

red onion

½ bag

rocket leaves

Not included in your delivery

¼ cup

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2530 kJ
Fat34 g
of which saturates6.5 g
Carbohydrate50.7 g
of which sugars12.2 g
Dietary Fibre0 g
Protein19.1 g
Cholesterol0 mg
Sodium210 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, chop the eggplant into 5 mm thick slices, finely slice the red onion, and wash the rocket leaves.

2

Place the sliced eggplant on a lined oven tray. Brush or drizzle with half the olive oil and coat in the ras el hanout. Season with salt and pepper. Place the eggplant in the oven to cook for 15-20 minutes, or until softened and slightly brown. Remove and set aside.

3

Meanwhile, in a small bowl combine the Greek yoghurt and tahini. Season with salt and pepper.

4

Combine the remaining olive oil with the harissa in a second small bowl. Brush the mini pita pockets with the harissa oil. Top with the cooked eggplant slices and the red onion. Drizzle with a little extra olive oil and season with salt and pepper. Cook in the oven for 10 minutes, or until the bread is golden and crispy. Remove from the oven.

5

To serve divide the eggplant flat breads between plates. Dollop with the tahini yoghurt and top with fresh rocket leaves. Enjoy!