Flatbread with lentils and roasted aubergine

Name: Flatbread with lentils and roasted aubergine
Prep time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 4 flatbread or large wrap; 800 g lentils; 2 aubergines; 2 tomatoes; 100 g lettuce; 3 tbsp fresh parsley; 3 tbsp tahini; 3 tbsp lemon juice; 1 tsp ground cumin; 1 tsp smoked paprika; 3 tbsp olive oil; to taste salt and pepper

Warm flatbread with spiced lentils, oven-roasted aubergine and tahini dressing

Active: 20 min Waiting time: 20 min 630 kcal per person 28 g protein per person World cuisine

Protein source: lentils · Carb source: flatbread

oven soy-free nut-free

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Ingredients for 4 people

4 flatbread or large wrap
800 g lentils, canned, drained and rinsed
2 aubergines, in 2 cm cubes
2 tomatoes, diced
100 g lettuce, finely shredded
10 tbsp fresh parsley, finely chopped
10 tbsp tahini
10 tbsp lemon juice
1 tsp ground cumin
1 tsp smoked paprika
10 tbsp olive oil
to taste salt and pepper

Method

Preheat the oven to 220 degrees. Mix the aubergine with 2 tbsp of olive oil, salt and pepper and roast for 20 min until brown and soft.
Stir the tahini with the lemon juice and 4 tbsp of water into a smooth dressing. Season with salt.
Warm the lentils for 5 min in the rest of the oil with the cumin and paprika. Season with salt and pepper.
Warm the flatbread briefly in the oven or in a dry pan.
Top each bread with lettuce, lentils, aubergine and tomato. Spoon the tahini dressing over it and sprinkle with parsley. Fold in half and eat warm.

Tip

Turkish or Lebanese bakers sell large flatbread that works well for this. With naan, check the label, it often contains yoghurt.

Check the label

Not every variety of these products is vegan.

flatbread or large wrap: Naan and some flatbreads contain yoghurt or milk. Check the label.

Basic recipes used here

Tahini dressing

Keeps for 2 days in the fridge

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