Hummus, charred eggplant, vegetables, flatbread
CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
PANTRY STAPLES: Cooking oil
ALLERGENS: Onion, wheat, gluten, nuts, sesame
Hummus: Ingredients: Boiled chickpeas, tahini (sesame seeds), sea salt, vinegar, citric acid. Contains: Sesame
1. Prepare the ingredients: Wash the vegetables. Slice half the eggplant. Dice the tomato, remaining eggplant and zucchini into small pieces. Chop the parsley.
2. Cook the sliced eggplant: Heat a splash of oil in a medium frying pan over medium heat. Add the sliced eggplant and cook for 2 minutes each side or until slightly charred. Add the diced eggplant and zucchini. Cook for another 5 minutes.
3. To serve: Swirl a spoon of hummus on a serving plate. Top with the eggplant mix. Sprinkle the tomato and parsley over the eggplant. Top with the dukkah. Serve the flatbread on the side.