Baba ganoush with cumin crispbreads

Baba ganoush with cumin crispbreads

  • serves 4 as a snack
  • A little effort

Serve this baba ganoush with cumin crispbreads as a meze starter with hummus, olives, lamb kofte or falafel. You can keep with crispbreads in an airtight container for up to three days

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Ingredients

  • aubergines 2
  • garlic 2 cloves, crushed
  • tahini 2 tbsp
  • lemon 1/2, juiced
  • cayenne pepper ¼-½ tsp
  • extra-virgin olive oil
  • flat-leaf parsley ½ a small bunch, finely chopped
  • strong white bread flour 200g, plus more for dusting
  • golden caster sugar 1 tsp
  • cumin seeds 1 tbsp, toasted

Method

  • Step 1

    Heat the oven to 170C/fan 150C/gas 3½. Put the flour, 1 tsp salt, sugar and cumin seeds into a bowl. Add 125ml warm water and knead to make a dough. Tip onto a floured worksurface and keep kneading until very smooth. Transfer to a clean bowl and rest for 30 minutes. Divide into 2 pieces, and roll the dough out as thin as you can on the floured surface, it should be about 2mm thick.

  • Step 2

    Carefully transfer the breads to 2 baking paper-lined trays and bake for 30-35 until crisp and golden. Allow to cool on a cooling rack, then break into shards.

  • Step 3

    Heat the grill to high. Pierce the skins of the aubergines all over with a skewer. Put on a baking tray and grill for 20-25 minutes, turning halfway through. The skin should be charred and the flesh soft all the way through when you press it. Leave to cool for a few minutes.

  • Step 4

    Cut the grilled aubergines in half lengthways, and scoop out the flesh with a spoon, discarding the skin. Put the flesh into a blender with ½ tbsp salt, a good grinding of pepper, the garlic, tahini, lemon juice, cayenne and 3 tbsp oil. Blitz to a smooth paste. Stir in the parsley, and drizzle with more oil. Serve with the crispbreads.

Nutritional Information

  • Kcals 395
  • Fat 164g
  • Saturates 2.4g
  • Carbs 45g
  • Sugars 6.7g
  • Fibre 10.7g
  • Protein 11.5g
  • Salt 3.1g
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