Baba ganoush with flatbread
For the flatbreads
- 250 g plain flour
- 3 tsp fast-acting dried yeast
- 2 tbsp extra virgin olive oil
For the babaganoush
1. For the flatbread dough: Mix the flour and yeast in a big bowl and make a wide well in the middle. Pour in the olive oil, about 125ml warm water and a pinch of salt. Gradually bring in the surrounding flour until it all comes together.
2. Tip the dough onto a lightly floured surface and, using the heel of your hand, give it a good knead for 5 mins until the dough is elastic.
3. Put the dough back in the bowl, cover with cling film, and leave to rest for an hour or so in a warm place – until doubled in sized.
4. For the babaganoush: While the dough is rising, heat a griddle or barbecue and roast the aubergines on all sides, turning frequently until the skin has blackened and the flesh is soft – about 20 minutes. Leave on one side until cool enough to handle. Peel and roughly chop the flesh.
5. Heat 2 tablespoons of olive oil in a pan and fry the garlic and chilli flakes for a minute over a low heat until the garlic is golden. Stir in the flour and continue cooking for another 2 mins.
6. Add the milk, followed by the aubergine, and simmer for a further 3-5 mins, stirring all the time. Add a splash of water if it looks a bit dry. Turn off the heat and cool for a minute before stirring in the rest of the olive oil, the tahini and lemon juice.
7. Season well, transfer to a serving bowl and sprinkle with chopped parsley. Make a well in the centre and pour in a little more olive oil.
8. Heat a griddle on the stove or a barbecue. Divide the dough into 4 portions and roll out to a maximum of 1/2cm thickness on a floured surface. Aim for a circular shape.
9. Sprinkle the breads with sea salt. You could also use other spices – sesame seeds, sumac, thyme leaves etc. Lay the flatbreads on a hot griddle for 2-3 mins on the first side, and a bit less on the second. Serve straight away with the babaganoush.