Baba Ghanoush with Za’atar Flatbreads

Name: Baba Ghanoush with Za’atar Flatbreads
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 2 min
Yield: 12
Ingredients: 2 medium aubergines; 1 tbsp. extra virgin olive oil; 2 1/2 tbsp. tahini; 1 garlic clove, crushed; Juice 11/2 lemons; 200 g self-raising flour; 150 g Greek yoghurt; 1 tbsp. za'atar; Parsley

This super easy version of baba ghanoush is sure to become a favourite, especially when served with these impressive, but easy flatbreads.

By Georgie D'Arcy ColesPublished: 09 November 2023

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baba ghanoush with zarsquoatar flatbreads

This baba ghanoush dip with flatbreads makes for a perfect canapé at any Christmas parties you might be having.

If you're a fan of this recipe, then we have plenty more canapé for you to try.

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Yields:

Prep Time:

20 mins

Cook Time:

42 mins

Total Time:

1 hr 2 mins

Cal/Serv:

135

Ingredients

2
medium aubergines
1 Tbsp.
extra virgin olive oil
2 1/2 Tbsp.
tahini
1
garlic clove, crushed
Juice 11/2 lemons
200 g
self-raising flour
150 g
Greek yoghurt
1 Tbsp.
za'atar
Parsley

Directions

1. Step 1Preheat grill to high. Put 2 medium aubergines on a baking tray and grill for 25-30min, turning halfway, or until charred and completely softened. Cool completely.
2. Step 2Gently peel off and discard the charred skins. Transfer flesh to a food processor and add 1tbsp extra virgin olive oil, 2tbsp tahini, 1 crushed garlic clove, juice 11/2 lemons and some seasoning. Pulse until combined but with some texture. Transfer to a serving bowl; cover and chill until needed.
3. Step 3For the flatbreads, in a medium bowl mix 200g self-raising flour, a pinch of fine salt and 150g Greek yogurt 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.
4. Step 4Meanwhile, in a small bowl mix 1/2tbsp extra virgin olive oil and 1tbsp 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.

GET AHEAD

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.