{"id":5208,"date":"2014-01-28T09:51:41","date_gmt":"2014-01-28T17:51:41","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5208"},"modified":"2014-02-18T13:34:29","modified_gmt":"2014-02-18T21:34:29","slug":"grilled-vegetable-flatbread-w-lebni-chickpea-sauce","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/grilled-vegetable-flatbread-w-lebni-chickpea-sauce\/","title":{"rendered":"Grilled Vegetable Flatbread w\/ Lebni Chickpea Sauce"},"content":{"rendered":"
\n \n \"Fb-Button\"\n <\/a>\n <\/div>
<\/fb:like><\/div><\/div>

\"Grilled<\/a><\/p>\n

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!<\/p>\n

Lebni is basically a strained yogurt and this\u00a0sauce isn’t super fussy. Chickpeas ground with any kind of yogurt and a touch of tahini I bet would work great!<\/p>\n

Grilled Vegetables<\/span>
\n1 Japanese eggplant sliced (or about 1\/2- 2 cups of any type eggplant)
\n1 zucchini sliced
\n~1 1\/2 cup broccoli florets
\n1\/2 large red bell pepper cut in chunks
\n1\/2 red onion cut in wedges
\n2 garlic cloves chopped
\nOlive oil
\nSalt<\/p>\n

Lebni Chickpea Sauce
\n<\/span>1\/2 can garbanzo beans (I like Indo-European brand because they are super soft)
\n3\/4 cup lebni or greek yogurt (any yogurt will do)
\n1 tablespoon tahini
\nSalt<\/p>\n

Other Ingredients<\/span>
\n1 piece flatbread (thick sangak is amazing!)
\nOlive oil
\nHandful mint leaves (optional)
\nSrirachi (optional, for a spicy kick)<\/p>\n

    \n
  1. 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.<\/li>\n
  2. Meanwhile blend sauce ingredients together in a food processor or grinder.<\/li>\n
  3. Brush the flatbread with olive oil and bake for 4 minutes.<\/li>\n
  4. Spread the vegetables over the flatbread, sprinkle with mint, and bake for another 5 minutes.<\/li>\n
  5. Drizzle with lebni chickpea sauce and srirachi.<\/li>\n<\/ol>\n