Middle Eastern Aubergine Flatbreads With 'Labneh', Pomegranate, Crispy Chickpeas, Garlic Tahini & Fresh Mint
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan, take out two baking trays and a frying pan.
STEP 2
Slice theĀ aubergineĀ into 1cm-thick rounds and place them on one of your baking trays. Add a generous drizzle of extra virgin olive oil, sprinkle with theĀ aubergine spice mix, and season with salt to taste. Toss to coat each piece evenly, then spread them out in a single layer.
Drain, rinse, and pat dry theĀ chickpeas, then add them to the other baking tray. Drizzle with extra virgin olive oil, season with salt and freshly ground black pepper, toss to coat, and spread them out in a single layer as well.
Place both trays in the oven and roast until the aubergine is soft and beginning to char, and the chickpeas are golden and crispy, about 20-25 minutes.Ā
STEP 3
Once everything is ready, warm theĀ flatbreadsĀ by dry frying (without oil) in your frying pan on both sides for 30-60 seconds or until lightly toasted. You can alternatively bake or grill them in the oven until warmed through.
STEP 4
To serve, place a warmedĀ flatbreadĀ on each plate and spread theĀ labnehĀ in the centre. Top with the roastedĀ aubergineĀ and crispyĀ chickpeas, then drizzle over theĀ garlic tahini sauce. Finish with a garnish ofĀ pomegranate seedsĀ and pickedĀ mintĀ leaves. Enjoy!
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Middle Eastern Aubergine Flatbreads With 'Labneh', Pomegranate, Crispy Chickpeas, Garlic Tahini & Fresh Mint
Middle Eastern Aubergine Flatbreads With 'Labneh', Pomegranate, Crispy Chickpeas, Garlic Tahini & Fresh Mint
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan, take out two baking trays and a frying pan.
STEP 2
Slice theĀ aubergineĀ into 1cm-thick rounds and place them on one of your baking trays. Add a generous drizzle of extra virgin olive oil, sprinkle with theĀ aubergine spice mix, and season with salt to taste. Toss to coat each piece evenly, then spread them out in a single layer.
Drain, rinse, and pat dry theĀ chickpeas, then add them to the other baking tray. Drizzle with extra virgin olive oil, season with salt and freshly ground black pepper, toss to coat, and spread them out in a single layer as well.
Place both trays in the oven and roast until the aubergine is soft and beginning to char, and the chickpeas are golden and crispy, about 20-25 minutes.Ā
STEP 3
Once everything is ready, warm theĀ flatbreadsĀ by dry frying (without oil) in your frying pan on both sides for 30-60 seconds or until lightly toasted. You can alternatively bake or grill them in the oven until warmed through.
STEP 4
To serve, place a warmedĀ flatbreadĀ on each plate and spread theĀ labnehĀ in the centre. Top with the roastedĀ aubergineĀ and crispyĀ chickpeas, then drizzle over theĀ garlic tahini sauce. Finish with a garnish ofĀ pomegranate seedsĀ and pickedĀ mintĀ leaves. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan, take out two baking trays and a frying pan.
STEP 2
Slice theĀ aubergineĀ into 1cm-thick rounds and place them on one of your baking trays. Add a generous drizzle of extra virgin olive oil, sprinkle with theĀ aubergine spice mix, and season with salt to taste. Toss to coat each piece evenly, then spread them out in a single layer.
Drain, rinse, and pat dry theĀ chickpeas, then add them to the other baking tray. Drizzle with extra virgin olive oil, season with salt and freshly ground black pepper, toss to coat, and spread them out in a single layer as well.
Place both trays in the oven and roast until the aubergine is soft and beginning to char, and the chickpeas are golden and crispy, about 20-25 minutes.Ā
STEP 3
Once everything is ready, warm theĀ flatbreadsĀ by dry frying (without oil) in your frying pan on both sides for 30-60 seconds or until lightly toasted. You can alternatively bake or grill them in the oven until warmed through.
STEP 4
To serve, place a warmedĀ flatbreadĀ on each plate and spread theĀ labnehĀ in the centre. Top with the roastedĀ aubergineĀ and crispyĀ chickpeas, then drizzle over theĀ garlic tahini sauce. Finish with a garnish ofĀ pomegranate seedsĀ and pickedĀ mintĀ leaves. Enjoy!
