RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 4 Simson’s Pantry Veggie Garden wraps, warmed
  • 2 medium purple eggplants, quartered lengthwise
  • ½ cup olive oil for frying
  • 4 free range eggs, boiled and peeled

ISRAELI SALAD:

  • 1 Lebanese cucumber, sliced
  • ½ red onion, finely sliced in thin half moons
  • 1 large vine ripened tomato, sliced in thin half moons
  • ½ cup coriander, roughly chopped
  • 12 basil leaves, torn
  • ½ teaspoon ground sumac, plus extra to serve
  • Sea salt, pinch
  • Cobram Estate EVOO for dressing

TAHINI YOGHURT:

  • ¾ cup Jalna Greek yoghurt
  • 1 small clove garlic, finely grated
  • 1 tablespoon tahini paste
  • 1 tablespoon lemon juice
  • 2 teaspoon honey

METHOD:

  • Pre heat the oven to 180.
  • Heat the EVOO in a frying pan over a medium heat. Cut the eggplant into quarters lengthwise and season with sea salt. Fry the eggplant for 3-4 minutes each side in batches, or until soft and tender. Transfer to a roasting tray and place into the oven for 15 minutes.
  • Meanwhile, mix all of the Israeli salad ingredients together in a large bowl and toss with sea salt and EVOO. Set aside for the salad to soften.
  • Whisk all the tahini yoghurt ingredients until smooth and set aside.
  • To assemble, place the warmed flatbreads onto a clean board. Spread with the tahini yoghurt and scatter over the eggplant and Israeli salad. Slice the egg and place onto the salad. Drizzle with EVOO, sea salt and extra sumac before serving.

Our friends at Wine Selectors recommend pairing this dish with a Rose or Grenache

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