Pide Inspired Aubergine Flatbreads and Roasted Potatoes
with Mint Yoghurt, Pickled Shallot Salad and Greek Style Cheese
- Sulphites
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Celery
- Milk
Ingredients
450 grams
Potatoes
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Echalion Shallot
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 bunch(es)
Mint
60 grams
Tomato Puree
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
½ tsp
Sugar for the Sauce
1.5 tbsp
Water for the Sauce
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
While the aubergine roasts, halve, peel and thinly slice the shallot.
In a medium bowl, mix together the shallot, red wine vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt, then set aside to pickle.
In a small bowl, mix together the tomato puree, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Place the Greek style flatbreads (see ingredients for amount) on a baking tray and spread the tomato sauce across the top of each one.
When the aubergine has 5 mins remaining, warm the flatbreads through on the bottom shelf of your oven until warm and starting to turn golden, 3-4 mins.
Meanwhile, give the small bowl a quick wash up, then add in the Greek style yoghurt and half the mint. Season with salt and pepper, then mix together.
When the aubergine has roasted, drizzle over the honey (see pantry for amount) and toss to coat.
Add the rocket to the pickled shallot, drizzle with olive oil (see pantry for amount) and toss to coat.
Share the flatbreads between your plates.
Top with the roasted aubergine, some pickled shallot and rocket salad
Drizzle over the mint yoghurt dressing, then crumble on the Greek style salad cheese.
Sprinkle over the remaining mint. Serve the roasted potatoes alongside.
Enjoy!
