DifficultyIntermediate
Prep Time20 minsCook Time40 minsTotal Time1 hr

Roasted Aubergine
 olive oil
 2 large aubergines, diced into cubes
 salt and pepper
Tangy Garlic Dressing
 ¾ C (180 ml) vegan mayonnaise
 1 garlic clove, finely chopped/microplaned
 zest and juice of 1 lemon
Flatbreads
 300 g cake flour
 1 Tbsp (15 ml) chopped fresh mint
 1 Tbsp (15 ml) baking powder
 1 tsp (5 ml) salt
 zest of 1 small lemon
 250 g coconut yoghurt
 1-2 Tbsp (15-30 ml) water (if necessary)
 olive oil for brushing
Fry’s Plant Based Chick’n Style Nuggets & Toppings
 2 x 380 g boxes of Fry’s Plant Based Chick’n Style Nuggets
 1 jar of roasted red peppers, sliced into strips
 10 baby tomatoes, diced
 2 spring onions, sliced
 small bunch fresh mint, chopped
 lemon wedges

Method

Roasted Aubergine
1

Preheat the oven to 220 ºC.

Place the aubergine onto a baking paper-lined tray and drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-30 minutes. Toss twice during the cooking process to ensure that the chunks are evenly cooked and golden. Remove from the oven and allow to cool.

Tangy Garlic Dressing
2

Mix the ingredients for the dressing together, then season and set aside.

Flatbreads
3

In a large bowl, mix the flour, mint, baking powder, salt, zest and coconut yoghurt together with a spatula. If the dough seems a little dry, add 1-2 tablespoons of water until the dough comes together. Turn the dough out onto a work surface and knead it for 1 minute to bring it together. Dust your work surface with little flour and divide the dough into 6 equal size pieces. Dust the pieces with more flour and roll them out into roughly the size of a side plate. Dust each piece with flour to prevent sticking.

Heat a large frying pan over high heat. Dry fry the flatbreads for 1 ½ -2 minutes then flip. Brush the flipped side with a little olive oil and cook for another 1½-2 minutes. Remove from the heat and place into a pot with a lid to keep the bread warm and soft. Repeat until you have cooked all of the flatbreads.

Fry’s Plant Based Chick’n Style Nuggets & Toppings
4

Cook the Fry’s Plant Based Chick’n Style Nuggets according to the packaging instructions.

To assemble, give each flatbread a dollop of mayonnaise then top with nuggets. Add some golden aubergine chunks, slices of red pepper and tomatoes, then finish with spring onions and chopped mint. Serve with lemon wedges for squeezing over.

Ingredients

Roasted Aubergine
 olive oil
 2 large aubergines, diced into cubes
 salt and pepper
Tangy Garlic Dressing
 ¾ C (180 ml) vegan mayonnaise
 1 garlic clove, finely chopped/microplaned
 zest and juice of 1 lemon
Flatbreads
 300 g cake flour
 1 Tbsp (15 ml) chopped fresh mint
 1 Tbsp (15 ml) baking powder
 1 tsp (5 ml) salt
 zest of 1 small lemon
 250 g coconut yoghurt
 1-2 Tbsp (15-30 ml) water (if necessary)
 olive oil for brushing
Fry’s Plant Based Chick’n Style Nuggets & Toppings
 2 x 380 g boxes of Fry’s Plant Based Chick’n Style Nuggets
 1 jar of roasted red peppers, sliced into strips
 10 baby tomatoes, diced
 2 spring onions, sliced
 small bunch fresh mint, chopped
 lemon wedges

Directions

Roasted Aubergine
1

Preheat the oven to 220 ºC.

Place the aubergine onto a baking paper-lined tray and drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-30 minutes. Toss twice during the cooking process to ensure that the chunks are evenly cooked and golden. Remove from the oven and allow to cool.

Tangy Garlic Dressing
2

Mix the ingredients for the dressing together, then season and set aside.

Flatbreads
3

In a large bowl, mix the flour, mint, baking powder, salt, zest and coconut yoghurt together with a spatula. If the dough seems a little dry, add 1-2 tablespoons of water until the dough comes together. Turn the dough out onto a work surface and knead it for 1 minute to bring it together. Dust your work surface with little flour and divide the dough into 6 equal size pieces. Dust the pieces with more flour and roll them out into roughly the size of a side plate. Dust each piece with flour to prevent sticking.

Heat a large frying pan over high heat. Dry fry the flatbreads for 1 ½ -2 minutes then flip. Brush the flipped side with a little olive oil and cook for another 1½-2 minutes. Remove from the heat and place into a pot with a lid to keep the bread warm and soft. Repeat until you have cooked all of the flatbreads.

Fry’s Plant Based Chick’n Style Nuggets & Toppings
4

Cook the Fry’s Plant Based Chick’n Style Nuggets according to the packaging instructions.

To assemble, give each flatbread a dollop of mayonnaise then top with nuggets. Add some golden aubergine chunks, slices of red pepper and tomatoes, then finish with spring onions and chopped mint. Serve with lemon wedges for squeezing over.

Fry’s Chick’n Style Nugget Homemade Shawarma
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How can we help you?

General Enquiries

Telephone

+27 31 700 3022

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries