There is this little produce store on my way home and while I was stopping in to grab some bean sprouts, I found this thick sesame covered flatbread called sangak. It looked and smelled so good that I completely revamped our dinner plans! Suddenly flatbread pizza, but with grilled veggies, and some kind of cheese sounded so good. Well, I couldn’t find the cheese that I was imaging (think something between ricotta and feta), but a sauce made of this thick yogurt cheese called lebni and garbanzo beans did the trick!
Lebni is basically a strained yogurt and this sauce isn’t super fussy. Chickpeas ground with any kind of yogurt and a touch of tahini I bet would work great!
1 Japanese eggplant sliced (or about 1/2- 2 cups of any type eggplant)
1 zucchini sliced
~1 1/2 cup broccoli florets
1/2 large red bell pepper cut in chunks
1/2 red onion cut in wedges
2 garlic cloves chopped
Lebni Chickpea Sauce
1/2 can garbanzo beans (I like Indo-European brand because they are super soft)
3/4 cup lebni or greek yogurt (any yogurt will do)
1 tablespoon tahini
1 piece flatbread (thick sangak is amazing!)
Handful mint leaves (optional)
Srirachi (optional, for a spicy kick)
- Toss vegetables with olive oil and salt and roast in a 400 degree oven for 25 minutes flipping the veggies half way through roasting. Remove the veggies from the oven, but leave the oven at 400.
- Meanwhile blend sauce ingredients together in a food processor or grinder.
- Brush the flatbread with olive oil and bake for 4 minutes.
- Spread the vegetables over the flatbread, sprinkle with mint, and bake for another 5 minutes.
- Drizzle with lebni chickpea sauce and srirachi.