Lebanese beetroot flatbreads with spiced mixed mince
with turmeric eggplant, salad, tomato and herby sauce
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ pack
Lebanese flatbread with beetroot
(Contains Wheat)
½ sachet(s)
Middle Eastern spice mix
100 g
Seasoned minced meat blend
(May be present Celery, Soy, Gluten, Egg, Mustard)
½ piece
Garlic
5 g
Fresh flat leaf parsley
(May be present Celery)
50 g
Organic full-fat yogurt
(Contains Milk)
1.5 teaspoon
Sumac
½ piece
Red onion
20 g
Lamb's lettuce
½ piece
Eggplant
1 teaspoon
Ground turmeric
½ piece
Tomato
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
1 tablespoon
Red wine vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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.