Red Baba Ghanoush With Quick Flatbread

This homemade bread takes minutes to prepare and cook. Its perfect with the red baba ghanoush.

The ingredient of Red Baba Ghanoush With Quick Flatbread

• 2 about 750g eggplants
• 2 large capsicums
• 60g 1 2 cup toasted walnuts plus extra to serve
• 2 1 2 tablespoons hulled tahini
• 2 garlic cloves chopped
• 2 teaspoons ground cumin
• 1 2 teaspoon dried chilli flakes plus extra to serve
• 60ml 1 4 cup lemon juice
• 1 tablespoon extra virgin olive oil plus extra to drizzle
• sweet paprika to serve optional
• 375g 2 1 2 cups self raising flour
• 1 cup firmly packed fresh mixed herbs such as basil and parsley
• 2 green shallots thinly sliced
• 1 teaspoon sea salt
• 350g greek yoghurt
• 1 tablespoon extra virgin olive oil plus extra for brushing

The Instruction of red baba ghanoush with quick flatbread

• preheat a barbecue grill on medium high heat pierce the eggplant with a sharp knife cook eggplant and capsicum turning for 30 minutes until charred and tender transfer eggplant to a colander to cool peel and discard skin place capsicum in a heatproof bowl and cover with plastic wrap stand for 30 minutes peel and discard skin and membrane
• process the eggplant capsicum walnuts tahini garlic cumin and chilli in a food processor until smooth season with motor running add juice and oil until smooth transfer to a serving bowl drizzle with extra oil and sprinkle with extra walnuts chilli to taste and paprika if using
• for the flatbread combine the flour herbs shallot and salt in a large bowl make a well in the centre add yoghurt and oil stir until combined turn onto a floured surface knead until just combined divide the dough into 6 portions use a rolling pin to roll out each portion to 18 20cm rounds lightly score rounds in a diamond pattern and brush well with oil barbecue in 3 batches turning with a barbecue spatula for 5 minutes or until charred and cooked through
• serve the flatbreads with the dip

Nutritions of Red Baba Ghanoush With Quick Flatbread

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