This super easy version of baba ghanoush is sure to become a favourite, especially when served with these impressive, yet easy flatbreads.
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Yields:
12
Prep Time:
20 mins
Cook Time:
42 mins
Total Time:
1 hr 2 mins
Cal/Serv:
135
Ingredients
2
medium aubergines
1Tbsp.
extra virgin olive oil, plus extra to drizzle
21/2Tbsp.
tahini
1
garlic clove, crushed
Juice 11/2 lemons
200g
self-raising flour
150g
Greek yoghurt
1Tbsp.
za'atar
Parsley
Directions
Step 1Preheat grill to high. Put aubergines on a baking tray and grill for 25-30min, turning halfway, or until charred and completely softened. Cool completely.
Step 2Gently peel off and discard the charred skins. Transfer flesh to a food processor and add 1/2tbsp oil, tahini, garlic, lemon juice and some seasoning. Pulse until combined but with some texture. Transfer to a serving bowl; cover and chill until needed.
Step 3For the flatbreads, in a medium bowl mix flour yogurt and a pinch of fine salt to make a dough. Knead on a lightly floured work surface for 1min. Split into 6 and roll out each piece on a lightly floured work surface to a rough 8cm circle. Heat a griddle or frying pan over high heat and fry the flatbreads in batches, covering the pan with a lid, for 1-2min per side.
Step 4Meanwhile, in a small bowl mix the remaining 1/2tbsp extra virgin olive oil and the za’atar. Brush over the top of each cooked flatbread. To serve, drizzle some extra virgin olive oil over the baba ghanoush and sprinkle over some chopped parsley. Slice the flatbread into triangles and serve with the dip.
GH TIPS: Make baba ghanoush up to a day ahead; cover and chill.
Make flatbreads up to 5hr ahead, but don’t brush with the oil mixture. Keep in an airtight container at room temperature. To serve, garnish baba ghanoush and refresh flatbreads in an oven preheated to 180°C (160°C fan) mark 4 for 5min before brushing with the oil mixture.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
