Roasted vegetable shawarma with pan bread and aubergine cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the aubergine, rub dry, prick several times with a fork and place on a lightly oiled grease pan of the oven. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 45 minutes. In the meantime, peel the carrots, leaving a little green. Cut the carrots in half lengthwise. Clean and wash the fennel and cut it into slices of approx. 0.5 cm on the narrow side. Peel and halve the shallots. Mix the vegetables with 3 tbsp. oil, salt and spice mixture. After about 20 minutes add the vegetables to the fat pan

2. 2

   Knead the flour, baking powder, 3 tbsp. olive oil, 1/4 tsp. salt and 240 ml water with the dough hooks of the hand mixer to a smooth dough. Quarter the dough and roll out each to a round flat cake (approx. 18 cm Ø), prick several times with a fork. Heat 1 teaspoon of oil in a frying pan and fry a flat cake in it over a low heat for about 5 minutes, turning it until golden brown. Remove and keep warm. Process the rest of the oil and dough in the same way

3. 3

   Remove vegetables from the oven. Remove the skin from the eggplant. Coarsely puree the aubergine flesh with yoghurt and lemon juice. Season to taste with salt and pepper. Wash the dill, shake dry, pluck the tips off the stalks and stir into the eggplant cream. Arrange bread with vegetables and aubergine cream

Nutrition Facts

KCAL
680 kcal

CARBS
100 g

FATS
22 g

PROTEINS
18 g