HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaharat 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

Read more


Allergens:MilkCereals containing Gluten

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)


1 pot(s)


1 unit(s)

Red Onion

1 unit(s)

Feta Cheese


4 unit(s)

Greek Style Flatbreads

(ContainsCereals containing Gluten)

1 pack(s)

Fig Jam

40 grams


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3062 kJ
Energy (kcal)732 kcal
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.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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


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.


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!