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Aubergine, zhoug and egg flatbreads recipe

3 ratings

Zhoug is a vibrant green sauce made using coriander, garlic, mint and cumin, like a spicy Middle Eastern pesto. Here it is paired with chopped boiled eggs and crispy fried aubergines to fill delicious flatbreads. See method

Serves 2
10 mins to prepare and 15 mins to cook
447 calories / serving
Vegetarian

Ingredients

1 large aubergine, sliced into 4-5mm rounds
3 tbsp olive oil
2 eggs, at room temperature
15g fresh coriander
15g fresh flat-leaf parsley
10g fresh mint
1 garlic clove, roughly chopped
1 green chilli, chopped
1 tsp ground cumin
2 tbsp lemon juice
¼ red onion, very thinly sliced
2 multiseed folded flatbreads or pitta breads

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1870kj
447kcal 22%
Fat
25g 36%
Saturates
5g 23%
Sugars
8g 9%
Salt
1g 16%

of the reference intake
Carbohydrate 40g Protein 16.5g Fibre 3.3g

Method

Heat a large nonstick frying pan over a medium-high heat. Brush both sides of the aubergine slices with half the oil. Fry in batches for 3 mins each side, covering the pan to keep the heat in and to help soften the flesh. Transfer to a plate and set aside while cooking the remaining batches.
Meanwhile, bring a medium saucepan of water to the boil; add the eggs. Cook for 8 mins for medium hard-boiled or 9 mins for hard-boiled. Drain and refill the pan with cold water. Add the cooked eggs and set aside.
For the zhoug, blitz together the herbs, garlic, chilli and cumin. When it’s a rough paste, add the lemon juice and remaining 1½ olive oil and test for seasoning – it should be a punchy green sauce.
Toast the flatbreads or pitta and unfold or cut to open. Spoon some of the zhoug on the base, then divide the aubergine and onion between each, layering with more zhoug. Peel and halve the eggs and add them too. Finish with any remaining sauce, close the bread to contain the filling and serve.

See more Vegetarian recipes