This week I went a little Mediterranean. I made Baba Ghanoush yesterday along with some Chicken Shawarma, and both were delicious. So tonight, I decided to put them both on a flatbread with some tomatoes and Feta. The results were actually quite delicious. I will give the recipes for the Baba Ghanoush and the Shawarma first. Then the flatbread recipe will follow.
1) Make a marinade of 2 tbsp olive oil, 2 cloves of garlic (minced) 1 tsp cumin, 1 tsp paprika, 1/2 tsp all spice, 1/2 tsp turmeric, 1/2 tsp ground cinnamon, 1/2 tsp curry powder, 1/4 tsp salt, 1/2 tsp ground black pepper, 1/4 tsp ginger, and the juice of 1 lemon
2) Place 1.5 pounds of chicken (I used chicken breast tenders, but anything works) in a freezer bag and add the marinade. Make sure it is coated well and marinate for at least 1 hour
3) Remove the chicken from the bag and put it in the air fryer for 15 minutes at 380 degrees or until it is cooked through
1) Cut 2 small to medium sized eggplants in half lengthwise and brush them with olive oil. Sprinkle with salt and pepper
2) Place the eggplants in the air fryer at 400 degrees for 30 minutes. (check with a fork to make sure it is tender and creamy) along with the eggplant roast a head of garlic
3) Scoop the eggplant and the roasted garlic into a food processor. Add 1/4 cup Tahini, 1/3 cup of olive oil, 2 tbsp lemon juice, 2 tbsp chopped fresh parsley, a pinch of salt, 1/4 tsp ground cumin, and 1/4 tsp curry powder
4) Blend until smooth…then eat the hell out of it because it is delicious
And now for the main event, the flatbread!
2 Stonefire Naan Flatbreads, the aforementioned Shawarma and Baba Ghanoush, some Feta cheese, and a dozen cherry tomatoes
Step 1: Spread the Baba Ghanoush on the flatbreads
Step 2: Add some of the chopped chicken shawarma
Step 3: Add some chopped cherry tomatoes
Step 4: Top with some Feta cheese
Step 5: Bake in the oven at 425 for 9 minutes