THE BREAD AND THE SPREAD

HOMEMADE IS BEST FOR BOTH THE CLASSIC MIDDLE EASTERN DIP BABA GHANOUSH AND THE BASE TO HAVE WITH IT

his homemade bread takes minutes to prepare and cook. It’s perfect with the red baba ghanoush.

TRED BABA GHANOUSH WITH QUICK FLATBREAD Serves 6 INGREDIENTS

2 (about 750g) eggplants

2 large capsicums

1⁄2 cup toasted walnuts, plus extra to serve 2 1⁄2 tbsp hulled tahini

2 garlic cloves, chopped

2 tsp ground cumin

1⁄2 tsp dried chilli flakes

60ml (1⁄4 cup) lemon juice

1 tbsp extra-virgin olive oil

Sweet paprika, to serve (optional)

HERB FLATBREAD

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 tsp sea salt

350g Greek yoghurt

1 tbsp extra-virgin olive oil, plus extra for brushing

METHOD

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 on to 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.

Serve the flatbreads with the dip.