Shawarma with roasted vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Oil a baking tray. Clean and wash the aubergine, prick deep with a fork more often (see tip). Place on the baking tray.

2. 2

   Cook in a hot oven for about 45 minutes until soft.

3. 3

   In the meantime, clean the carrots and trim the green. Peel the carrots, wash them and cut them in half lengthwise. Clean and wash the fennel, cut lengthwise into slices about 1⁄2 cm thick. Peel and halve the shallots. Mix the vegetables with 2 tbsp. oil, 1⁄2 tsp. salt and 1 tsp. panch purée.

4. 4

   After about 20 minutes add the aubergine to the tray and continue cooking.

5. 5

   For the bread mix flour and baking powder. Add 3 tablespoons of oil, 1⁄4 tsp. salt and 240 ml of water. Knead into a dough with the dough hooks of the mixer. Cut into quarters and roll out to a round flat cake (approx. 18 cm Ø each).

6. 6

   Prick with a fork more often. Heat 4 teaspoons of oil in portions in a frying pan. Fry the flat cakes one after the other on a low heat for about 2 minutes on each side until golden brown. Turn the oven down to 100 °C.

7. 7

   Keep flatbread warm in it.

8. 8

   Wash the dill, shake dry and cut finely. Remove aubergine from the oven. Peel the skin from top to bottom. Mash the flesh with a fork. Stir in yoghurt, lemon juice and dill.

9. 9

   Season to taste with salt and pepper. Spread the cream on the breads. Arrange vegetables on top.

Nutrition Facts

KCAL
680 kcal

CARBS
100 g

FATS
22 g

PROTEINS
18 g