Bacon & Smashed Pumpkin Flatbreads
with Eggplant Salad & Pickled Onion
Calories
:
484 kcalProtein
:
15.7g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Eggs
- Soy
- Milk
- May contain traces of allergens
Smash your way to a winner with these soft flatbreads topped with sweet roasted pumpkin and smokey pan-seared bacon. Don’t forget the eggplant salad, pickled onion and a drizzle of garlic aioli for flavour in every bite!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Eggplant
½
Red Onion
1 packet
Peeled Pumpkin Pieces
2
Garlic
1
Bacon
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk)
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Nutrition
Energy (kJ)2030 kJ
Calories484 kcal
Fat27.3 g
of which saturates5.7 g
Carbohydrate40.5 g
of which sugars12.9 g
Dietary Fibre4.5 g
Protein15.7 g
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
You will need
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Cut eggplant into bite-sized chunks.
- Place on a lined oven tray, season with salt and drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people).
- Spread out evenly, then roast until tender, 20-25 minutes. Transfer to a large bowl and allow to cool slightly.
2
- Meanwhile, thinly slice red onion (see ingredients).
- In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside
- Place peeled & diced pumpkin and garlic cloves (unpeeled) on a second lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes. Squeeze roasted garlic from skin. Roughly mash garlic and pumpkin with a fork.
3
- When the pumpkin has 10 minutes remaining, cut bacon into 1cm pieces.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook bacon until golden, 5-6 minutes.
- Drizzle (or brush) each flatbread with olive oil and season with salt. Bake flatbreads directly on wire oven rack until heated through, 3 minutes.
4
- Drain pickled onion.
- To the bowl with cooled eggplant, add mixed salad leaves, a drizzle of olive oil and white wine vinegar. Toss to combine and season to taste.
- Top each flatbread with smashed pumpkin, bacon, some eggplant salad and pickled onion.
- Drizzle over garlic dip and serve with remaining salad. Enjoy!
