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Roasted Eggplant Flatbreads with Lentils and Feta
| prepPreheat oven to 220°C / 425°F | ||||
| 2 eggplants | Prick eggplants, wrap, roast 220°C / 425°F, 45 min | Cool eggplants, reduce oven to 200°C / 400°F | Assemble flatbreads with all components & tahini | |
| 1 lemon | Juice lemon, dice onion, tomatoes, cucumber; chop herbs | Mix salad, season with lemon juice, pepper, salt | ||
| 1 red onion | ||||
| 200 g / 7 oz cherry tomatoes | ||||
| 1 cucumber | ||||
| fresh dill | ||||
| fresh parsley | ||||
| 2 tbsp / 30 ml olive oil, divided | Scoop eggplant flesh, fry with garlic, oil 2–3 min | Add paste, syrup, lemon juice, spices; cook 3–4 min | Season eggplant with pepper, salt | |
| 2 garlic cloves, minced | ||||
| 2 tbsp / 30 g tomato paste | ||||
| 1 tbsp / 15 ml maple syrup | ||||
| 1 tsp paprika powder, divided | ||||
| 1 tsp ground cumin, divided | Rinse lentils, toss with oil, soy, spices, pepper | Roast lentils 200°C / 400°F, 20 min | ||
| black pepper | ||||
| salt | ||||
| 200 g / 7 oz green lentils | ||||
| 1 tbsp / 15 ml soy sauce | ||||
| 1 tsp garlic powder | Warm flatbreads, crumble feta | |||
| flatbreads | ||||
| 200 g / 7 oz feta cheese | ||||
| tahini | ||||
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