Zaatar eggplant gyros with a heap of vegetables, mint and hummus

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Eggplant
Couple
2
Family
3
Cucumber
Couple
1/2
Family
3/4
Tomato
Couple
2
Family
3
Red wine vinegar^
Couple
1/4 Cup
Family
1/3 Cup
Zaatar
Couple
1 packet
Family
1 packet
Onion
Couple
1/2
Family
1
Wraps
Couple
All
Family
All
Hummus
Couple
1 pottle
Family
1 pottle
Mint
Couple
1 packet
Family
1 packet
Carrot
Couple
1
Family
2

Soaking the vegetables in the vinegar for just 5 minutes adds a whole another dimension to this Middle Eastern delight.

^denotes pantry item not provided by Green Dinner Table.

Instructions

1

Preheat the oven to 180 degrees Celsius.

2

Peel three strips off the eggplant skin. Remove the top, then cut into quarters lengthwise. Dice into 3 cm cubes.

Toss with oil, add a dash of salt and roast for 15 to 20 minutes, until dark brown and crispy.

3

Cut the cucumber in half, then slice into half-moons. Place in a bowl.

Cut the tomato in half through the core, remove the core, then thinly slice, thinly slice the onion and place both in the bowl with the cucumber. Pour over the vinegar and allow to sit for 5 minutes before gently straining off the vinegar.

4

Peel and grate the carrot. Remove the mint from the stalk and thinly slice and mix with the carrot.

5

Once the eggplant is cooked, toss liberally with the zaatar.

6

Spread the bottom of the wrap with the hummus, top with eggplant, veggies, then wrap up and dig in!



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, December 22nd.

 

Monday

This week's recipe

Black Doris rocket pesto with courgette, cherry tomato fettuccine and Parmesan

Tuesday

This week's recipe

Lime leaf cauliflower dahl with spinach, brown rice and toasted cashews

Wednesday

This week's recipe

Antipasto platter with tomato bruschetta, beetroot hummus, chili herb olives, giardiniera vegetables, maple sumac roasted nuts and fresh peas

Thursday

This week's recipe

Teriyaki tofu skewers with jasmine rice, mango peanut and chili salad

Friday

This week's recipe

Rainbow bowl with peanut ginger dressing

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