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
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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.
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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.
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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.
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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
