Name: Flatbread with Pulled Eggplant and Feta
Total time: 1 h 45 min
Yield: 1 serving
Ingredients: 66.67 g canned lentils; 41.67 g cherry tomatoes; 25.08 g cucumber; 125 g eggplant; 16.67 g feta; 35 g flatbread; 1.67 g fresh dill; 0.5 g garlic; 2.1 g ground cumin; 9.67 lemon; 3.5 g maple syrup; 6.83 ml olive oil; 0.77 g paprika spices; 1.67 parsley; 0 g pepper; 18.33 red onion; 0 g salt; 5.4 g soy sauce; 10.4 g tahini; 2.75 g tomato paste

Flatbread with Pulled Eggplant and Feta | Meal Match

Recipes

Ingredients

canned lentils
.......................................................................
67g
cherry tomatoes
.......................................................................
42g
cucumber
.......................................................................
25g
eggplant
.......................................................................
½
feta
.......................................................................
17g
flatbread
.......................................................................
1
fresh dill
.......................................................................
2g
garlic
.......................................................................
⅙ clove
ground cumin
.......................................................................
1 Tsp
lemon
.......................................................................
⅙
maple syrup
.......................................................................
½ Tsp
olive oil
.......................................................................
8ml
paprika spices
.......................................................................
0.77g
parsley
.......................................................................
⅙
pepper
.......................................................................
To taste
red onion
.......................................................................
⅙
salt
.......................................................................
To taste
soy sauce
.......................................................................
1 Tsp
tahini
.......................................................................
2 Tsp
tomato paste
.......................................................................
½ Tsp

Total calories

0 kcal

Carbs

Proteins

Fats

Flatbread with Pulled Eggplant and Feta

1 hour 45 minutes

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Steps

Step 1

Preheat the oven to 430 °F. Prick the eggplants all over with a fork, wrap them in aluminum foil, and place them on a baking sheet. Roast them for about 45 min. in the oven.

Step 2

Meanwhile, juice the lemon and finely chop the red onion. Cut the cherry tomatoes and cucumber into small cubes and roughly chop the fresh dill and parsley. Mix with a little lemon juice and season with pepper and, if needed, salt.

Step 3

Finely chop the garlic. Remove the skin from the eggplants and set the oven to 390 °F. Heat some of the olive oil in a skillet and cook the eggplant flesh with the garlic over high heat for 2 to 3 min.

Step 4

Add the tomato paste, maple syrup, a little lemon juice, half of the paprika seasoning, and half of the cumin, and cook everything for 3 to 4 min. Season with pepper and, if needed, salt.

Step 5

Rinse the lentils, drain them well, and pat them dry. Mix them with the remaining olive oil, soy sauce, garlic powder, the remaining paprika seasoning, the remaining cumin, and pepper.

Step 6

Spread the lentils over a baking sheet lined with parchment paper and roast them for about 20 min. in the oven. Meanwhile, warm the flatbread according to the package instructions.

Step 7

Crumble the feta. Serve the flatbread with the pulled eggplant, the tomato-cucumber salad, the roasted lentils, feta, and tahini. Enjoy!

Ingredients

Flatbread with Pulled Eggplant and Feta

Steps

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