DIY Baba Ganoush and Beef Kofta
with Roasted Eggplant, Flatbread and Tomato-Cucumber Salad- Milk
- Soy
- Wheat
- Sesame
- Sulphites
- Egg
- Mustard
- Oats
- Rye
- Barley
- May contain traces of allergens
- Gluten
- Milk
- Mustard
- Sulphites
- Wheat
- Crustaceans
- Egg
- Fish
- Tree nuts
- Peanuts
- Sesame
- Soy
- Triticale
Ingredients: Eggplant • Ground beef • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Yellow onion • Roma tomato • Lemon • Tahini sauce (soy, sesame) (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Parsley • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Garlic • #N/A.
Ingredients
250 g
Ground Beef
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
1 unit(s)
Eggplant
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
7 g
Parsley
1 unit(s)
Yellow Onion
2 unit(s)
Mini Cucumber
1 unit(s)
Tomato
2 tbsp
Tahini Sauce
(Contains: Sesame, Soy May be present: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Fish, Milk, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Line a baking sheet with parchment paper.
- Halve eggplant lengthwise. Score flesh in a criss-cross pattern, being careful to not cut all the way to the skin.
- Brush scored sides with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then place cut-side down on the prepared baking sheet.
- Using a fork, poke each eggplant half 4-5 times on the skin side.
- Roast in the bottom of the oven for 24-28 min, until flesh is very tender and skin has collapsed slightly.
- Meanwhile, zest, then juice lemon.
- Cut tomato into 1/4-inch pieces.
- Quarter cucumbers lengthwise, then cut into 1/4-inch pieces.
- Peel, then finely chop onion.
- To a medium bowl, add tomatoes, cucumbers, half the onions, half the lemon juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- To a large bowl, add beef, breadcrumbs, half the parsley, three quarters of the Smoked Paprika-Garlic Blend, remaining onions and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Roll mixture into 6 (12) 3-inch logs.
- Arrange on a parchment-lined baking sheet and set aside.
- Once eggplant is tender, let rest on the baking sheet for 3-4 min, until cool enough to handle.
- Meanwhile, roast koftas in the middle of the oven for 10-12 min, until cooked through.**
- Place a mesh strainer over a large bowl, using a spoon, scoop out eggplant flesh from skins. Place egglant flesh over the strainer and let sit for 2-3 min to drain off excess moisture. (TIP: Gently press eggplant with a spoon to speed up the process!)
- To a third large bowl, add the strained eggplant, garlic, tahini sauce, mayo, lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper.
- Using a fork, stir and mash eggplant mixture, until smooth and creamy.
- Toast flatbread directly on the top rack of the oven for 3-4 min, until softened.
- Cut flatbread into wedges.
- Divide flatbread, tomato-cucumber salad, kofta and baba ganoush between plates.
- Sprinkle remaining Smoked Paprika-Garlic Blend and remaining parsley over baba ganoush.
