SuperQuick: 10 min - chicken - try to use: NID libanees rode biet platbrood
with turmeric cauliflower and homemade garlic sauce
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
½ pak(ken)
Libanees platbrood met rode biet
(Bevat Tarwe)
½ zakje(s)
Midden-Oosterse kruidenmix
100 gram
Gemengd gekruid gehakt
(Kan bevatten Selderij, Soja, Gluten, Eieren, Mosterd)
½ stuk(s)
Knoflookteen
5 gram
Verse bladpeterselie
(Kan bevatten Selderij)
50 gram
Biologische volle yoghurt
(Bevat Melk (inclusief lactose))
1.5 tl
Sumak
½ stuk(s)
Ui
20 gram
Veldsla
½ stuk(s)
Aubergine
1 tl
Gemalen kurkuma
½ stuk(s)
Tomaat
Zelf toevoegen
1 el
[Plantaardige] mayonaise
½ el
Extra vierge olijfolie
½ el
Olijfolie
1 el
Rodewijnazijn
½ tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Cut the eggplant in half, lengthways, then cut each half into 4 baton-shaped wedges.
- Transfer them to a microwave-safe bowl, sprinkle with 1 tsp turmeric per person and cover with microwave-safe plastic wrap and poke some holes in the wrap.
- Cook on high for 4 - 5 minutes in the microwave. The eggplant should be totally soft, so if there are any firm bits, keep cooking for 1-2 minutes.
- When the eggplant is done, heat the Lebanese flatbreads in the microwave for 1 minute.
- Chop the onion into half rings. Add to a small bowl along with the red wine vinegar.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the mixed mince with the Middle-Eastern spices for 3 - 4 minutes, separating it as you do so.
- Season to taste with salt and pepper.
- Dice the tomato and crush or mince the garlic.
- Roughly chop the parsley.
- In a bowl, combine the parsley, garlic, yoghurt, extra virgin olive oil, and mayonnaise. Season to taste with salt and pepper.
- Finish the eggplant with a drizzle of honey and season with salt and pepper.
- Serve everything on the table, allow everyone to fill their own Lebanese flatbreads and garnish with the sumac to finish.
Did you know...eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
