Charred Eggplant and Mushroom Flatbread
What You Will Need
Ingredients
- 2 eggplant cut into 1cm-thick rounds
- 250 g portobello mushrooms thickly sliced
- 2 tbsp olive oil
- 2 tbsp Lee Kum Kee Char Siu Sauce
- 4 flatbread (or wraps)
- 120 g grated mozzarella cheese
- ½ handful fresh coriander roughly chopped
- 2 spring onions finely sliced
- 1 lime cut into wedges, to serve
Made with
Lee Kum Kee products
How to make it
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Preheat a barbecue or grill pan over medium-high heat. Brush the eggplant and mushrooms with olive oil and season with salt and pepper.
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Grill the vegetables for 3–4 minutes per side until tender and lightly charred. In the final minute, brush both sides with char siu sauce and cook until glossy and caramelised. Set aside.
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Lay the flatbreads on the barbecue or a hot dry pan for 1–2 mins each side until warm and lightly toasted. Scatter with mozzarella and let it melt slightly from the residual heat.
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Top each flatbread with the charred eggplant and mushrooms. Sprinkle with coriander and spring onion.
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Serve warm with lime wedges for squeezing.