BABA GANOUSH WITH LAVASH
For those of you who are unfamiliar with baba ganoush it's essentially an aubergine dip. Think hummus, but instead of chickpeas add aubergines. Best served with a middle eastern flatbread or lavash as shown in this recipe. Recipe taken from Olive magazine.
Ingredients: (Baba Ganoush)
- 3 Aubergines
- Olive Oil
- 3 Garlic Cloves (Unpeeled)
- Juice Of 1 Lemon
- 2 Tbsp Tahini
- Small Bunch Flat Leaf Parsley (Roughly Chopped)
- 300g Plain Flour
- 1 Tsp Salt
- 1 Tbsp Sumac
- 1 Tbsp Poppy Seeds
- In a bowl, mix the flour, 3 tbsp olive oil, salt and 150g of warm water until it comes together to form a dough. Knead for 5-10 minutes until smooth and elastic. Wrap in clingfilm and leave to one side.
- Heat the grill to high and prick the aubergines all over with a fork. Drizzle lightly with oil and put on a baking tray. Wrap the garlic in a double layer of foil, add to the tray. Cook until the aubergines are soft, the skin has turned black and the garlic is tender.
- Remove from the tray, put the aubergines and garlic in a bowl and cover with clingfilm.
- Heat the oven to 260C/fan 240C/gas 10 and put 2 or 3 large baking sheets into the oven. Cut the dough into 8 portions and roll each piece out to a 15cm circle. Brush with water and sprinkle over the sumac and poppy seeds.
- Take out the baking sheets and lay on the flatbreads. Return to the oven and cook for 3-4 minutes, flipping halfway through, until puffed and golden.
- Scrape the soft flesh from the inside of the aubergines and garlic into a food processor and discard the skins. Add the lemon juice, 50ml olive oil and tahini and blitz to a purée.
- Stir through the parsley and serve with the lavash, hot from the oven.