Middle Eastern Spiced Bell Pepper & Aubergine Loaded Naan
with balsamic drizzle, toasted almonds and salsa- Wheat
- Milk
- Sesame
- Mustard
- Sulphites
- Nuts
- Almonds
- Milk
- May contain traces of allergens
A buddha bowl is the perfect dish for when you feel like having a bit of everything—and this dish really has it all. From homemade hummus to a beautifully fresh baba ghanoush, this is a recipe filled with impressive elements.
Ingredients
1 unit(s)
Aubergine
2 unit(s)
Naan
(Contains: Wheat, Milk)
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 unit(s)
Shallot
1 unit(s)
Bell Pepper
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
2 unit(s)
Tomato
1 pack(s)
Passata
100 grams
Goat's Cheese
(Contains: Milk May be present: Milk)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
20 grams
Almonds
(Contains: Nuts, Almonds)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 9.
Trim the aubergine, then cut into roughly 2cm pieces.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Place a pan over medium heat (no oil). Once hot, dry-fry the flaked almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
Return the pan to a high heat with the sesame oil.
Once the oil is hot, fry the aubergines and pepper for 5-7 mins. Continue to stir while it cooks. Reduce the heat to medium-high. Add the middle eastern spice mix and fry for another minute.
Pop in the passata, 50ml water, 1/4 tsp salt and 1/2 tsp sugar (double all for 4p). Cover and simmer for 3-4 mins.
Add a splash of water if required. Season to taste with salt, pepper and sugar.
Top the naans with the middle eastern spiced aubergine and bell pepper. Crumble over the goat's cheese.
When the oven is hot, transfer your loaded naan to the top shelf and bake for 6-7 mins.
Meanwhile, halve, peel and chop the shallot into small pieces. Cut the tomato into 1cm chunks. Mix together in a bowl. Season to taste with salt and pepper.
When the loaded naans are ready, share them between your plates. Scatter on the shallot and tomato salsa. Drizzle over the balsamic glaze and scatter the toasted almonds.
