Pide Inspired Aubergine Flatbreads and Roasted Potatoes
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Pide Inspired Aubergine Flatbreads and Roasted Potatoes

with Mint Yoghurt, Pickled Shallot Salad and Greek Style Cheese

Tags:
Veggie
•Calorie Smart
Allergens:
Sulphites
•Cereals containing gluten
•Milk

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Aubergine

(May contain 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 May contain 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

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Nutritional information

Energy (kJ)2640 kJ
Energy (kcal)631 kcal
Fat15 g
of which saturates7.2 g
Carbohydrate103.3 g
of which sugars27.4 g
Protein22.6 g
Salt1.38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Medium Bowl
•Small Bowl

Instructions

1

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.

2

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.

3

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).

4

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.

5

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.

6

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!

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