Aubergine, zhoug and egg flatbreads recipe

1 rating

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

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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