Ingredients
Units
Scale
- 2 laffa (taboon) flatbread
- Hummus
- Fresh parsley
- 1 big eggplant, cut into cubes
- 1 red onion, sliced
- 1 tomato, sliced
- green onions, sliced
- 1 small cucumber, sliced
- 1–2 sour pickles, sliced
- Spices batter:
- 1–2 tsp za’atar
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 2 Tbsp rice flour
- 1/3 cup water
- Tahini dressing
- 1/3 cup tahini
- 1/8 cup lemon juice
- 1/4 cup water
- dash of black pepper
Instructions
- Pre heat your oven to 200°C. Alternatively prepare your grill (you’ll need a grill pan to roast the eggplant on).
- Wash your eggplant and cut it into cubes. Place in a medium sized bowl and set aside.
- Place all the spices, flour and water in a bowl and mix together with a spoon (alternatively place everything in your blender and mix for 5 seconds).
- Pour the mixture over the eggplant cubes and combine with your hands until all cubes are covered.
- Prepare a baking tray with parchment paper and place the eggplant on it. Make sure to spread the cubes across the whole sheet.
- Bake at 200°C for 40-45 minutes (should be dark brown – crispy on the outside and soft on the inside).
- In the meantime cut all the veggies for the filling.
- Prepare the tahini by pouring all ingredients into a small bowl and whisking together. If you want it to be more/less liquid (increase/ reduce the amount of water).
- Heat up the flatbread in a pan (both sides) and spread the hummus inside. Assemble all the veggies, eggplant and herbs inside and sprinkle with the tahini dressing.
Nutrition
- Serving Size: 651g
- Calories: 447
- Sugar: 15g
- Sodium: 871mg
- Fat: 13g
- Saturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0g