Aubergine flatbread

I’ve never cooked an aubergine like this before this recipe, but I’ll never go back.

Serves 2

Ingredients

  • Flatbreads or wraps

  • 1 Aubergine

  • 1 Onion

  • 1 tbsp Tomato Puree

  • 1 tsp Honey

  • 1 tbsp Tahini

  • 2 tbsp Pomegranate Seeds

  • 10g Parsley

  • 100ml Yoghurt

  • 100g Cucumber, finely chopped

  • 10g Mint

  • 1 Garlic, minced

  • Lemon juice

Method

  1. Prick the aubergine with a fork and bake in the oven for 35 mins at 220°

  2. Combine the yoghurt ingredients together & season

  3. Once the aubergine is cooked, place in a bowl and cover with a lid for 10 mins

  4. Remove the aubergine and peel off the skin - scraping the flesh away with a fork. Discard the skin and mash the flesh with the fork

  5. Fry the onion. Add the aubergine and tomato puree. Then add the honey for another minute

  6. Assemble on the flatbread or wrap with the aubergine mixture, pomegranate seeds, parsley and sauce

Adapt and use this sauce to make a lasagne! Switch the tomato sauce in our lasagne recipe with this spag bol sauce!