Naan bread with tomatoes and basil
with eggplant and olive side salad
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Naan bread
(Contains Milk, Gluten, Wheat)
25 g
Cream cheese
(Contains Milk)
½ piece
Beef tomato
½ piece
Kumato tomato
½ sachet(s)
Dried oregano
½ piece
Shallot
20 g
Arugula
½ piece
Eggplant
5 g
Fresh basil
15 g
Green olives
1.5 teaspoon
Ground paprika
5 g
Sunflower seeds
(May be present Sesame, Peanuts, Tree nuts)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
1 teaspoon
White balsamic vinegar
1 teaspoon
Balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Cut the eggplant into 1cm cubes.
- Transfer the cubes to a parchment-lined baking sheet (leave some room for the naan bread; see Tip), drizzle with olive oil and mix with the ground paprika, salt and pepper.
- Roast in the oven for 15 - 20 minutes.
Tip: If you are cooking for more than 2 persons, use one baking sheet for the eggplant and another one for the bread.
- Slice the tomatoes into 0.5cm thick slices.
- In a bowl, mix the cream cheese with half of the extra virgin olive oil and half of the dried oregano. Season well with salt and pepper.
- Spread the cream cheese over the naan bread and arrange the tomato slices on top.
- Dice the leftover tomato slices for the salad.
- Sprinkle the tomato slices with the rest of the dried oregano and season with salt and pepper.
- Bake along with the eggplant in the oven for the last 5 - 8 minutes.
- Finely chop the shallot.
- Heat a drizzle of olive oil in a small frying pan over medium-high heat and fry the shallot for 4 - 5 minutes.
- Deglaze with the black balsamic vinegar, add the honey and fry for 1 more minute.
- Meanwhile, chop the basil and halve the olives.
- In a salad bowl, make a dressing by mixing the rest of the extra virgin olive oil with the white balsamic vinegar and half of the basil. Season with salt and pepper.
- Right before serving, mix the arugula, eggplant, leftover tomato and olives in the bowl with the dressing.
- Serve the naan bread on plates and top with the balsamic shallots and the rest of the basil.
- Serve the salad alongside and garnish with the seeds.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!