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Middle Eastern Recipes

Baharat Roasted Butternut and Aubergine on Flatbreads

Baharat Roasted Butternut and Aubergine on Flatbreads

Baharat Roasted Butternut and Aubergine on Flatbreads

with Fig Jam, Rocket and Feta

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.

Tags:

Veggie

•Spicy

Allergens:

Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1

Butternut Squash

1

Aubergine

(May contain traces of: Celery)

1

Baharat Spice Mix

Baharat

1

Red Onion

100

Feta Cheese

4

Greek Style Flatbreads

(Contains: Cereals containing gluten May contain traces of: Milk)

40

Fig Jam

40

Wild Rocket

Nutritional information

Energy (kcal)732 kcal

Energy (kJ)3062 kJ

Fat19.8 g

of which saturates10.3 g

Carbohydrate100.2 g

of which sugars30.9 g

Protein31.5 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Baking Tray

Instructions

Get Started!

1

Preheat your oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel!). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces.

Start Roasting!

2

Pop the aubergine and butternut onto a large roasting tray, drizzle with oil and sprinkle over the baharat. Season with salt and pepper. Toss to coat, then arrange in a single layer. TIP: You might need to use two roasting trays, you want everything nicely spaced out. Roast until golden brown and cooked through, 30-35 mins, turning halfway through.

Finish the Prep

3

Halve, peel and cut the red onion into 2cm wide wedges. When you turn the roasting vegetables, add the onion wedges and stir through. Return to the oven for the remaining cooking time.

Finish the Prep!

4

Meanwhile, crumble the feta into small chunks. Pop the flatbreads onto a baking tray and drizzle with olive oil.

Finish Up!

5

About 5 minutes before the vegetables are done, add the fig jam to the roasted vegetables and mix well to coat all the veggies. Return to the oven with the flatbreads on the middle shelf for a further 5 mins.

Serve!

6

Divide the flatbreads between plates and top with the roasted vegetables. Top with the rocket and crumbled feta with a drizzle of olive oil over the top. Enjoy!

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