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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

Aubergine roasted in a Middle Eastern spice mix until crispy on the outside and tender in the centre, served over creamy cashew labneh with sweet and tangy pomegranate seeds, crispy chickpeas for protein, silky garlic tahini sauce and fresh mint. All wrapped up in our signature freshly baked, pillowy soft flatbreads. It's all made in one tray so it's quick, easy, nutritious and delicious.

Prep time

3

Total time

25

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 220°C / 200°C fan, take out two baking trays and a frying pan.

STEP 2

Slice the aubergine into 1cm-thick rounds and place them on one of your baking trays. Add a generous drizzle of extra virgin olive oil, sprinkle with the 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 the 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. 

STEP 3

Once everything is ready, warm the flatbreads 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 warmed flatbread on each plate and spread the labneh in the centre. Top with the roasted aubergine and crispy chickpeas, then drizzle over the garlic tahini sauce. Finish with a garnish of pomegranate seeds and picked mint leaves. Enjoy!