Vegetarian
Full of soft, silky texture and rich flavour from lightly fried eggplant, these flatbreads make the perfect summer wrap when topped with peppery rocket, in-season tomatoes and salty feta. Drizzle with a creamy yoghurt and tahini sauce for a super-quick dinner that will leave you feeling fresh and satisfied.
Trim and cut eggplant into 3cm pieces. Pick parsley leaves from their stems and roughly chop. Cut tomato into wedges and season with salt and pepper. Drain and rinse lentils.
Heat oil in a large frypan over medium-high heat. Add eggplant and a pinch of salt and pepper. Cover with a lid and cook, stirring occasionally, for 8–10 minutes or until eggplant is golden brown and very soft. While the eggplant is cooking, make the yoghurt tahini sauce.
Place yoghurt and tahini in a small bowl with a pinch of salt and pepper and mix until smooth. Set aside.
Once the eggplant has cooked, add lentils to the pan and stir to combine until warmed through. Remove pan from heat, add pomegranate molasses and parsley and stir to combine.
Heat a large frypan over medium-high heat. Add flatbreads, one at a time, and cook for 30 seconds each side or until warmed through.
Spoon yoghurt tahini sauce over flatbreads. Top with rocket, tomato and eggplant mixture. Crumble over feta and serve immediately.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
