Written for one request, published for everyone
Air-Fryer Spiced Aubergine with Garlic Yoghurt Flatbreads
Cubes of aubergine crisped in the air fryer, piled onto warm flatbread with a lemony garlic yoghurt.
- Total
- 28 min
- Hands on
- 15 min
- Serves
- 4
- Method
- airfryer
- Cuisine
- Middle Eastern
Per serving · estimated
- Energy
- 445 kcal
- Protein
- 14 g
- Fat
- 20 g
- Carbs
- 48 g
Method
Step 1 of 9
Heat the air fryer to 200°C.
Step 2 of 9
Cut the aubergines into even 2 cm cubes.
Aubergine
Step 3 of 9
Toss the aubergine with the olive oil, cumin, paprika, salt and pepper.
- Aubergine
Olive oil
Ground cumin
Smoked paprika
Salt
Black pepper
Step 4 of 9
Air fry the aubergine at 200°C for 15 minutes, shaking the drawer twice, until soft inside and browned at the edges.
- Aubergine
Step 5 of 9
Mince the garlic clove finely.
Garlic
Step 6 of 9
Squeeze the lemon and stir the juice, garlic, tahini and a pinch of salt through the yoghurt.
Lemon- Garlic
Tahini- Salt
Natural yoghurt
Step 7 of 9
Chop the parsley roughly.
Flat-leaf parsley
Step 8 of 9
Warm the flatbreads in the oven at 180°C for 3 minutes.
Flatbreads
Step 9 of 9
Spread the yoghurt over the flatbreads, pile on the aubergine and scatter with parsley and pomegranate seeds.
- Natural yoghurt
- Flatbreads
- Aubergine
- Flat-leaf parsley
Pomegranate seeds
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.