Baba ganoush with lavash

45 MINUTES | SERVES 4 | EASY | aubergines extra-virgin olive oil garlic 3 cloves, skin on lemon 1, juiced tahini 2 tbsp flat-leaf parsley a small bunch, finely chopped LAVASH plain flour 300g sea salt 1 tsp sumac 1 tbsp white sesame seeds 1 tbsp black sesame seeds 1 tbsp • In a bowl, mix the flour, 3 tbsp olive oil, salt and 150g of warm water until it comes together to form a dough. Knead for 5-10 minutes until smooth and elastic. Wrap in clingfilm and leave to one side. • Heat the grill to high and prick the aubergines all over with a fork. Drizzle lightly with oil and put on a baking tray. Wrap the garlic in a double layer of foil, add to the tray. • Put the tray under the grill turning the aubergine and garlic regularly, until the aubergines are very soft and their skin is black, and the garlic is tender. • Remove from the tray, put the aubergines and garlic in a bowl and cover with clingfilm. • Heat the oven to 260C/fan 240C/gas 10 and put 2 or 3 large baking sheets into the oven. Cut the dough into 8 portions and roll each piece out to a 15cm circle. Brush with water and sprinkle over the sumac and sesame seeds. Take out the baking sheets and lay on the flatbreads. Return to the oven and cook for 3-4 minutes, flipping halfway through,until puffed and golden. • Scrape the soft flesh from the inside of the aubergines and garlic into a food processor and discard the skins. Add the lemon juice, 50ml olive oil and tahini and blitz to a purée. Stir through the parsley and serve with the lavash, hot from the oven. PER SERVING 633 KCALS | FAT 31.6G | SATURATES 31.6G CARBS 65.7G | SUGARS 7.2G | FIBRE 14.2G PROTEIN 14.2G | SALT 1.2G