Eggplant With Haloumi, Beetroot, Tzatziki And Yogurt Flatbreads Recipe by Santy Coy
Cooking Instructions 1 hour 1 Preheat the oven to 200ºC 2 For the flatbread: Combine the yoghurt and salt in a large bowl and beat until smooth. Gradually add the flour, stirring, until a stiff dough forms. 3 On a lightly floured surface, knead the dough, adding a little more flour if needed, until soft and slightly sticky. Place the dough in a lightly oiled bowl, cover with plastic wrap and leave to rest for 30 minutes. 4 For the beetroot tzatziki, place the beetroot in a small saucepan and cover with water. Bring to the boil, cover and simmer for 20 - 25 minutes or until the beetroot are tender. Drain and leave to cool, then finely grate. 5 Toast the cumin seeds in a dry frying pan until fragrant, then add to a bowl along with beetroot and remaining tzatziki ingredients. Season with salt and pepper, mix together well and transfer to a the refrigerator to chill. 6 Peel strips of skin from the eggplant, from top to bottom, so it leaves a stripy pattern. Cut the eggplant into 2 cm cubes. Cut the cauliflower into 2 cm cubes too and arrange on a large baking tray in a single layer. Drizzle with 3 tbsp of olive oil and roast for 30 minutes until soft and golden. Remove from the oven and season with salt. 7 Place the flatbread dough on a floured surface and divide it into six balls. Roll each ball into long circle. Brush each side with olive oil and sprinkle with little salt. Heat a frying pan over a medium high heat, add the flatbreads to the pan one at a time and cook for 30 seconds and each side until they puff up and are golden in part. Turn and repeat on the other side - don’t overcook. 8 When almost ready to serve, brush each side of the haloumi with olive oil and cook on a griddle pan, large frying pan or barbecue. Cook for 1 - 2 minutes on each side until soft and golden. 9 To serve, spread the beetroot tzatziki generously over a serving platter. Combine the eggplant with the spinach, walnuts if using and herbs and spoon it over the tzatziki. Drizzle with olive oil and season with a pinch of salt and pepper. Serve with haloumi, flatbread and some lemon wedges on the side, or roll everything up in the flatbread. 10 Enjoy……. 11 1 Preheat the oven to 200ºC 1 Preheat the oven to 200ºC 2 For the flatbread: Combine the yoghurt and salt in a large bowl and beat until smooth. Gradually add the flour, stirring, until a stiff dough forms. 2 For the flatbread: Combine the yoghurt and salt in a large bowl and beat until smooth. Gradually add the flour, stirring, until a stiff dough forms. 3 On a lightly floured surface, knead the dough, adding a little more flour if needed, until soft and slightly sticky. Place the dough in a lightly oiled bowl, cover with plastic wrap and leave to rest for 30 minutes. 3 On a lightly floured surface, knead the dough, adding a little more flour if needed, until soft and slightly sticky. Place the dough in a lightly oiled bowl, cover with plastic wrap and leave to rest for 30 minutes. 4 For the beetroot tzatziki, place the beetroot in a small saucepan and cover with water. Bring to the boil, cover and simmer for 20 - 25 minutes or until the beetroot are tender. Drain and leave to cool, then finely grate. 4 For the beetroot tzatziki, place the beetroot in a small saucepan and cover with water. Bring to the boil, cover and simmer for 20 - 25 minutes or until the beetroot are tender. Drain and leave to cool, then finely grate. 5 Toast the cumin seeds in a dry frying pan until fragrant, then add to a bowl along with beetroot and remaining tzatziki ingredients. Season with salt and pepper, mix together well and transfer to a the refrigerator to chill. 5 Toast the cumin seeds in a dry frying pan until fragrant, then add to a bowl along with beetroot and remaining tzatziki ingredients. Season with salt and pepper, mix together well and transfer to a the refrigerator to chill. 6 Peel strips of skin from the eggplant, from top to bottom, so it leaves a stripy pattern. Cut the eggplant into 2 cm cubes. Cut the cauliflower into 2 cm cubes too and arrange on a large baking tray in a single layer. Drizzle with 3 tbsp of olive oil and roast for 30 minutes until soft and golden. Remove from the oven and season with salt. 6 Peel strips of skin from the eggplant, from top to bottom, so it leaves a stripy pattern. Cut the eggplant into 2 cm cubes. Cut the cauliflower into 2 cm cubes too and arrange on a large baking tray in a single layer. Drizzle with 3 tbsp of olive oil and roast for 30 minutes until soft and golden. Remove from the oven and season with salt. 7 Place the flatbread dough on a floured surface and divide it into six balls. Roll each ball into long circle. Brush each side with olive oil and sprinkle with little salt. Heat a frying pan over a medium high heat, add the flatbreads to the pan one at a time and cook for 30 seconds and each side until they puff up and are golden in part. Turn and repeat on the other side - don’t overcook. 7 Place the flatbread dough on a floured surface and divide it into six balls. Roll each ball into long circle. Brush each side with olive oil and sprinkle with little salt. Heat a frying pan over a medium high heat, add the flatbreads to the pan one at a time and cook for 30 seconds and each side until they puff up and are golden in part. Turn and repeat on the other side - don’t overcook. 8 When almost ready to serve, brush each side of the haloumi with olive oil and cook on a griddle pan, large frying pan or barbecue. Cook for 1 - 2 minutes on each side until soft and golden. 8 When almost ready to serve, brush each side of the haloumi with olive oil and cook on a griddle pan, large frying pan or barbecue. Cook for 1 - 2 minutes on each side until soft and golden. 9 To serve, spread the beetroot tzatziki generously over a serving platter. Combine the eggplant with the spinach, walnuts if using and herbs and spoon it over the tzatziki. Drizzle with olive oil and season with a pinch of salt and pepper. Serve with haloumi, flatbread and some lemon wedges on the side, or roll everything up in the flatbread. 9 To serve, spread the beetroot tzatziki generously over a serving platter. Combine the eggplant with the spinach, walnuts if using and herbs and spoon it over the tzatziki. Drizzle with olive oil and season with a pinch of salt and pepper. Serve with haloumi, flatbread and some lemon wedges on the side, or roll everything up in the flatbread. 10 Enjoy……. 10 Enjoy……. 11 11 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Macaroni and Cheese Beef and Celery Dumplings （牛肉芹菜饺子） Chicken Shanghai Rolls (Kids Friendly Version) One Pot Texas-Style Chili Blueberry Sorbet - Simple quick and WOOOWWWWW Creamy Macaroni and Cheese Beef and Celery Dumplings （牛肉芹菜饺子） Chicken Shanghai Rolls (Kids Friendly Version) One Pot Texas-Style Chili Blueberry Sorbet - Simple quick and WOOOWWWWW Ayambil Special Rosted Sev Blueberry Sorbet - Simple quick and WOOOWWWWW Chennai Special Murukku Open Sandwich (Tamilnadu Evening Snacks) Niramish Paneer Ragi halwa Reviving Aaveri :The Traditional Fatigue-Fighting Laddu Cheesy Corn Veg Balls Mix Veg Poha/Flattened Rice Rice Flour Sticks - Tamil Nadu Snacks Stir-Fried Loofah (清炒丝瓜) Ayambil Special Rosted Sev Blueberry Sorbet - Simple quick and WOOOWWWWW Chennai Special Murukku Open Sandwich (Tamilnadu Evening Snacks) Niramish Paneer Ragi halwa Reviving Aaveri :The Traditional Fatigue-Fighting Laddu Cheesy Corn Veg Balls Mix Veg Poha/Flattened Rice Rice Flour Sticks - Tamil Nadu Snacks Stir-Fried Loofah (清炒丝瓜)