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Quick (&healthy) - Extra veggies: 20/25 min - Bread - Salad - use: lollo bionda
With honey harissa eggplant and pear
Labels:
Veggie
Allergenen :
Melk (inclusief lactose)
•Tarwe
•Sesamzaad
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
50 gram
Biologische volle yoghurt
(Bevat Melk (inclusief lactose))
5 gram
Dille, munt en bladpeterselie
½ stuk(s)
Aubergine
½ zakje(s)
Hello Harissa
1 stuk(s)
Tomaat
½ pak(ken)
Linzen
(Kan bevatten Gluten)
2 stuk(s)
Pitabroodje
(Bevat Tarwe)
½ zakje(s)
Za'atar
(Bevat Sesamzaad)
½ stuk(s)
Ui
½ head
Botersla
Zelf toevoegen
1 el
Olijfolie
1 el
Honing [of plantaardig alternatief]
½ el
Rodewijnazijn
½ tl
Suiker
naar smaak
Extra vierge olijfolie
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2645 kJ
Energie (kcal)632 kcal
Vetten17.4 g
waarvan verzadigd3.4 g
Koolhydraten91.9 g
waarvan suikers27.6 g
Vezels14 g
Eiwitten20.7 g
Zout3 g
Benodigdheden
•Bakplaat met bakpapier
•Saladekom
•Kleine kom
•Keukenpapier
Instructies
1
- Preheat the oven to 220°C.
- Chop the eggplant into 1 - 2 cm cubes. In a salad bowl, combine the eggplant with the harissa spices*, half of the honey and a drizzle of olive oil. Season with salt and pepper to taste.
- Spread the eggplant out over a parchment-lined baking sheet, leaving room for the pitas, and bake in the oven for 15 - 18 minutes. Save the salad bowl.
*Take care, this ingredient is spicy! Use as preferred.
2
- Chop the onion into half rings. In a small bowl, combine the red wine vinegar with the sugar. Add the onion and season to taste with salt, then toss well to combine. Set aside, stirring occasionally.
- Drain the lentils and spread them out over another parchment-lined baking sheet.
- Pat them dry with kitchen paper, season salt and pepper to taste and toss to combine. Bake in the oven for 12 - 15 minutes.
3
- Cut open the pitas and cut them in half. Lay them on the baking sheet with the eggplant and drizzle with extra virgin olive oil to taste.
- Bake in the oven for 10 - 12 minutes, in the last minute, add the za'atar.
- Chop the lettuce leaves. Cube the tomatoes and chop the fresh herbs.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
4
- Add the yoghurt and the rest of the honey to the salad bowl. Add some extra virgin olive oil to taste and season with salt and pepper. Mix to create a dressing.
- Add the lettuce leaves, tomatoes and half of the fresh herbs to the dressing and toss to combine.
- Serve the salad on plates.
- Top with the lentils and eggplant. Garnish with the pickled onions and the rest of the fresh herbs. Serve with the pita.
