Eggplant Flatbread
with Tahini Yoghurt
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
eggplant
1 sachet
ras el hanout
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 tub
tahini
(Contains: Sesame; May be present: Eggs, Gluten, Soy, Tree Nuts, Milk.)
1 tub
harissa paste
(May be present: Soy.)
4
mini pita pockets
(Contains: Gluten;)
½
red onion
½ bag
rocket leaves
Not included in your delivery
¼ cup
olive oil
Utensils
Cooking Steps
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.
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.
Meanwhile, in a small bowl combine the Greek yoghurt and tahini. Season with salt and pepper.
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.
To serve divide the eggplant flat breads between plates. Dollop with the tahini yoghurt and top with fresh rocket leaves. Enjoy!
