This super easy version of baba ghanoush is sure to become a favourite, especially when served with these impressive, yet easy flatbreads.
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Yields:
12
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, plus extra to drizzle
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
Step 1Preheat grill to high. Put aubergines on a baking tray and grill for 25-30min, turning halfway, or until charred and completely softened. Cool completely.
Step 2Gently peel off and discard the charred skins. Transfer flesh to a food processor and add 1/2tbsp oil, tahini, garlic, lemon juice and some seasoning. Pulse until combined but with some texture. Transfer to a serving bowl; cover and chill until needed.
Step 3For the flatbreads, in a medium bowl mix flour yogurt and a pinch of fine salt 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.
Step 4Meanwhile, in a small bowl mix the remaining 1/2tbsp extra virgin olive oil and the 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.
GH TIPS: 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
