Roasted Vegetable Suya-Spiced Flatbread
Ingredients
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1 medium aubergine, cut into cubes
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1 red pepper, cut into cubes
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1 onion, cut into chunks
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175 grams (6 ounces) cherry tomatoes, halved
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1 ripe mango, peeled, seeded and cut into chunks
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2 tablespoons oil
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1 pack naan bread or 4 mini naan bread, toasted
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8 tablespoons West African Suya Sauce, divided
Instructions
- 1 Pre-heat oven to 230°C, 450°F, Gas Mark 8.
- 2 Place vegetables and oil in large bowl, toss to coat. Arrange vegetables in a single layer on a baking tray.
- 3 Roast for 35-40 minutes or until vegetables are tender, stirring halfway through cooking. Set aside.
- 4 To assemble flatbreads, spread about 2 tablespoons of Suya Sauce over each flatbread and divide the roasted vegetables evenly on top. Drizzle with the remaining Suya Sauce and sprinkle with chopped parsley.