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Red baba ghanoush with quick flatbread
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Quick and easy homemade bread pairs perfectly with red baba ghanoush.
Ingredients:
  • 2 large capsicums
  • 2 (about 750g) eggplants
  • 60g (1/2 cup) toasted walnuts, plus extra, to serve
  • 60.00 gm hulled tahini
  • 2 garlic cloves, chopped
  • 5.00 gm ground cumin
  • 1/2 tsp dried chilli flakes, plus extra, to serve
  • 60ml (1/4 cup) lemon juice
  • 18.20 gm extra virgin olive oil, plus extra, to drizzle
  • Sweet paprika, to serve (optional)
  • 375g (2 1/2 cups) self-raising flour
  • 250.00 ml firmly packed fresh mixed herbs (such as basil and parsley)
  • 2 green shallots, thinly sliced
  • 2.40 gm sea salt
  • 350g Greek yoghurt
  • 18.20 gm extra virgin olive oil, plus extra, for brushing
Instructions:
  • Preheat the barbecue grill until it's nice and hot. Use a sharp knife to pierce the eggplant. Grill the eggplant and capsicum, flipping occasionally, for 30 minutes until they get a nice char and turn tender. Put the eggplant in a colander to cool before peeling off and discarding the skin. Place the capsicum in a heatproof bowl, cover it with plastic wrap, and let it sit for 30 minutes. Remove the skin and membrane before proceeding.
  • Combine eggplant, capsicum, walnuts, tahini, garlic, cumin, and chili in a food processor and blend until smooth. Season with salt and pepper. While the processor is running, pour in lemon juice and olive oil until mixture is creamy. Spoon the mixture into a serving bowl. Top with a drizzle of olive oil, extra walnuts, additional chili for spice, and paprika if desired.
  • Combine flour, herbs, shallot, and salt in a large bowl, create a well in the center and add yogurt and oil. Stir until combined. Turn the mixture onto a floured surface and knead briefly. Divide the dough into 6 portions and roll out each to 18-20cm rounds. Lightly score with a diamond pattern, brush with oil, and grill in 3 batches for 5 minutes until charred and cooked through, turning as needed.
  • Present the flatbreads alongside the dip.

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