Baba ganoush with dukka and flatbreads recipe
- Serves 8
- 45 mins preparation (plus rising time), 2 hrs cooking
- 458 calories/serving
For the baba ghanoush
- Six aubergines
- 1 tbsp olive oil
- Four garlic cloves, crushed
- 2 tbsp tahini
- One lemon, zested and juiced
- 1 tbsp parsley, chopped
- 1 tsp mint, chopped
- 50ml (2fl oz) olive oil
- 40g pomegranate seeds
For the dukkah
- 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
- Preheat the oven to gas 6, 200°C, and fan 180°C. Put the aubergines in 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 duck. In a dry pan, heat the almonds and hazelnuts for 4-5 mins or until lightly toasted. Set aside.
- Dry fry the sesame, 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 them from the oven and leave them to cool slightly before peeling off the skin and cutting off the top.
- Place the aubergine flesh, garlic, tahini, lemon, and 1/2 tsp salt in a food processor and whizz until nearly smooth. Remove, taste for seasoning, and set aside.
- Knock back the flatbread dough and divide it 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 dukkah sprinkled on top.
Tip: You can also cook the aubergines on the BBQ for a delicious smoky taste. Prick with a fork, wrap with a double layer of foil and cook on the BBQ on medium/high heat for 10-15 mins, occasionally turning, until the aubergines are tender when pierced with a sharp knife.