Red Baba Ghanoush With Quick Flatbread

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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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