Baba ganoush with lavash
Check out our take on this traditional creamy Eastern Mediterranean dip. We've served ours with homemade lavash
LAVASH
- 300g plain flour
- 3 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1 tbsp sumac
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
BABA GANOUSH
- 3 aubergines
- 3 cloves garlicskin on
- 1 lemonjuiced
- 50ml extra-virgin olive oil
- 2 tbsp tahini
- a small bunch flat-leaf parsleyfinely chopped
Method
step 1
First make the lavash dough. In a bowl, mix the flour, 3 tbsp olive oil, salt and 150g of warm water until it comes together to form a dough. Knead for 5-10 minutes until smooth and elastic. Wrap in clingfilm and leave to one side.
step 2
Heat the grill to high and prick the aubergines all over with a fork. Drizzle lightly with oil and put on a baking tray. Wrap the garlic in a double layer of foil, add to the tray.
step 3
Put the tray under the grill turning the aubergine and garlic regularly, until the aubergines are very soft and their skin is black, and the garlic is tender.
step 4
Remove from the tray, put the aubergines and garlic in a bowl and cover with clingfilm.
step 5
Heat the oven to 260C/fan 240C/gas 10 and put 2 or 3 large baking sheets into the oven. Cut the dough into 8 portions and roll each piece out to a 15cm circle. Brush with water and sprinkle over the sumac and sesame seeds.
step 6
Take out the baking sheets and lay on the flatbreads. Return to the oven and cook for 3-4 minutes, flipping halfway through, until puffed and golden.
step 7
Scrape the soft flesh from the inside of the aubergines and garlic into a food processor and discard the skins. Add the lemon juice, 50ml olive oil and tahini and blitz to a purée.
step 8
Stir through the parsley and serve with the lavash, hot from the oven.
