These taquitos are a quick lunch or a simple main. The eggplant with salsa makes it extra creamy on the inside, and once the flatbread is warm, it is crispy on the outside. Dipped in the creamy hummus sauce…there’s nothing better!
Ingredients
1
aubergine
1 tsp
garlic
200 g
tomato sauce
1
lemon, juiced
2 tbsp
olive oil
1 tbsp
paprika powder
1 tsp
cayenne pepper
6
flatbreads (tortillas)
4 tbsp
hummus
How to make
1
Preheat the oven to 200°C.
2
Cut the eggplant into small cubes. Place in a baking tray and drizzle with olive oil, paprika, cayenne, garlic, salt and pepper. Place in the oven and bake for 30 minutes, flipping halfway.
3
Meanwhile, prepare the salsa by adding 200 ml tomato sauce with 1/2 juiced lemon and 2 tbsp water. Taste and adjust seasonings as needed.
4
Add the salsa to the eggplant in a mixing bowl. Mix well.
5
Mix the dip by adding hummus with hot water until it has a smooth consistency.
6
Spoon approximately 4 tbsp filling mixture into the centre of a flatbread or tortilla. Tuck the edge over and roll the tortilla gently around the filling. Repeat with remaining filling and flatbreads. Place taquitos seam side down on a parchment-lined baking sheet. Bake in the oven for 5-10 minutes or until soft and slightly crispy.
7
Serve with creamy hummus for dipping.
calories: 225 (11%)
fat: 5g (6%)
saturates: 0g (-)
sugars: 4g (8%)
salt: 3mg (1%)
protein: 3g (5%)
carbs: 40g (80%)
fibre: 4g (13%)
Heb je dit recept gemaakt? Deel het op Instagram of Facebook en tag @FoodbyIeke of tag #foodbyieke