Garlic Baba Ganoush with Flatbreads by Shane Smith
| Serves: 4 | Chef: Shane Smith | Category: Bread, Dips | Mealtime: Lunch | Machine: Food Processor | Total time (min.): 65 |
Shane Smith’s delicious garlic baba ganoush with flatbreads is the perfect lunchtime snack. The star of this dish is the hearty charred and caramelised aubergines that bring a real depth of flavour to this Lebanese dip. Blitzed with fragrant spices of ground cumin and chilli flakes, this is sure to awaken your tastebuds even on the dullest of days! Shane’s flatbreads couldn’t be simpler to make, perfect for dunking, and with only six ingredients, flatbreads can rustle up these within minutes.
Ingredients
For the baba ganoush:
- 2 aubergines
- 70g tahini
- 1 lemon juice
- 1/2 lemon zest
- 1 clove garlic, crushed
- 1 tbsp natural yoghurt
- 1/2 tsp ground cumin
- salt and pepper
- pinch red chilli flakes
For the garnish:
- 3 tbsp rapeseed oil
- 2 tbsp toasted pine nuts
- Fresh parsley
- Chopped chilli
For the flatbreads:
- 350g self-raising flour
- 1 tsp baking powder
- 340g natural yoghurt
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 100ml rapeseed oil
Tools
- MultiPro Excel
Method
For the baba ganoush:
- You can char the whole aubergine over an open gas flame or under a hot grill, but I roasted mine in the oven.
- Preheat your oven to 220C/200C fan.
- Cut each aubergine in half and rub on some oil.
- Place the aubergine cut side down on a roasting tray and place in the oven for 40 minutes.
- Once roasted, remove and allow to cool slightly.
- Carefully scoop out the soft flesh and discard the skin, set aside.
- Into your Kenwood food processor, add in the roasted aubergine, tahini, lemon juice & zest, garlic, natural yoghurt, cumin & pinch of red chilli.
- Blitz these together until you have a smooth puree - If you prefer a baba ganoush with more texture, blitz it less.
- Check for seasoning and set aside until needed.
For the Flatbreads:
- For the flatbreads, add all the ingredients except the oil into the bowl of your Kenwood stand mixer fitted with the k-beater attachment.
- Mix until everything comes together. You may need to add a drop of water to help bind.
- The final mix shouldn't be sticky and should leave the sides of the bowl.
- Turn onto a lightly floured work surface and divide the dough into 12 small balls.
- Using a rolling pin, roll out each flatbread until it's 2mm in thickness.
- Place a griddle pan on high heat, and once hot, cook the flatbreads for about 1 minute on each side.
- Remove from the heat and brush with some oil and set aside
To serve:
- Spoon the baba ganoush into a serving bowl, drizzle with rapeseed oil, top with toasted pine nuts, chopped chilli, and fresh parsley, and serve the warm flatbreads on the side.