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Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

BABA GANOUSH WITH LAVASH

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.

See my Persian Flatbread or Eastern Style Foccacia for a great alternative to lavash.

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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)

Ingredients: (Lavash)

  • 300g Plain Flour
  • 1 Tsp Salt
  • 1 Tbsp Sumac
  • 1 Tbsp Poppy Seeds

Method:

  1. 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.
  2. 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.
  3. Remove from the tray, put the aubergines and garlic in a bowl and cover with clingfilm.
  4. 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.
  5. 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.
  6. 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.
  7. Stir through the parsley and serve with the lavash, hot from the oven.
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