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Lebanese Recipes

Eggplant Flatbread

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:

Milk

•Sesame

•Gluten

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1

eggplant

1 sachet

ras el hanout

1 tub

Greek-style yoghurt

1 tub

tahini

1 tub

harissa paste

4

mini pita pockets

½

red onion

½ bag

rocket leaves

Not included in your delivery

¼ cup

olive oil

Nutritional Values

per serving

Calories2530 kcal

Fat34 g

of which saturates6.5 g

Carbohydrate50.7 g

of which sugars12.2 g

Protein19.1 g

Sodium210 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Small Bowl

Cooking Steps

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.

Bake the eggplant

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.

Brush the mini pita pockets

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.

Dollop with the tahini yoghurt

5

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

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