Baba ganoush with dukka and flatbreads recipe
This Middle Eastern dip is excellent for a party. The sweet and creamy aubergines work perfectly with fresh flatbreads and nutty, spiced dukka.
See method- Serves 8
- 45 mins preparation (plus rising time), 2 hrs cooking
- 458 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
For the baba ghanoush
- 6 aubergines
- 1 tbsp olive oil
- 4 garlic cloves, crushed
- 2 tbsp tahini
- 1 lemon, zested and juiced
- 1 tbsp parsley, chopped
- 1 tsp mint, chopped
- 50ml (2fl oz) olive oil
- 40g pomegranate seeds
For the dukka
- 50g (2oz) almonds
- 50g (2oz) hazelnuts
- 50g (2oz) sesame seeds
- 40g (1 1/2oz) coriander seeds
- 30g cumin seeds
- 10g (1/2oz) nigella seeds
- 1 tsp sea salt
For the flatbreads
- 450g (14 1/2oz) plain flour
- 1 tbsp baking powder
- 110ml (3 3/4fl oz) groundnut oil, plus about 3 tsp extra for frying
Each serving contains
- Energy
- 1920kJ 458.0kcal
- Fat
- 26g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 52.4gProtein 12.2gFibre 11.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put theauberginesin a large roasting tin and rub them with olive oil. Prick with a fork and bake for 1 hr.
- Prepare the flatbreads. Sift the flour, baking powder and 2 tsp salt into a large bowl. Add the oil and 150 ml (1/4 pint) warm water and mix until you have a tacky, but not sticky, dough. Tip onto a floured surface and knead for 10 mins until smooth. Place into a clean bowl and cover with cling film. Leave in a warm place for an hour.
- While the dough is rising and the aubergines are cooking, prepare the dukka. In a dry pan, heat the almonds and hazelnuts for 4-5 mins or until lightly toasted. Set aside. Dry fry thesesame, coriander and cumin seeds for 30 secs or until fragrant. Whizz the nuts in a food processor until finely chopped and put them into a bowl with the nigella seeds and sea salt. In a pestle and mortar pound the sesame, coriander and cumin seeds to break them up. Add these to the nuts and combine. Set aside.
- When the aubergines are tender, remove from the oven and leave to cool slightly before peeling off the skin and cutting off the top. Place the aubergine flesh, garlic, tahini,lemonand 1/2 tsp of salt in a food processor and whizz until nearly smooth. Remove, taste for seasoning and set aside.
- Knock back the flatbread dough and divide into 12 pieces. Roll out each piece into a rough circle until they are as thin as possible, (around about 1mm). To cook, drizzle a little oil in a frying pan, then heat on medium flame and cook the flatbreads one at a time for 2 mins on each side. They should go slightly golden and bubble in places. Add a little more oil as necessary as you cook each bread. When you’ve cooked them all, wrap the hot flatbreads in a tea towel to keep them soft.
- When the flatbreads are all cooked mix the chopped herbs into the baba ganoush. Present this on a wide serving dish, drizzle with the olive oil and scatter with pomegranate seeds. Serve the baba ganoush with the flatbread and the dukka sprinkled on top.
- Tip: For a delicious smoky taste you can also cook the aubergines on the BBQ. Simply prick with a fork, wrap with a double layer of foil and cook on the BBQ on a medium/high heat for 10-15 mins turning occasionally, until the aubergines are very tender when pierced with a sharp knife.
- See more Vegetarian recipes
