ONION FLATBREAD & BABA GHANOUSH
SERVES 4-6 AS A SNACK PREPARATION: 20 MINUTES RESTING: 30 MINUTES COOKING: 35-40 MINUTES
BRINJAL
➧ 2 large brinjals
➧ 30ml (2T) olive oil
➧ salt and freshly ground pepper
FLATBREAD
➧ 500ml (2c) flour, plus a little extra
➧ 2,5ml (½t) each salt and freshly ground pepper
➧ 180ml (¾c) yoghurt
➧ 60ml (¼c) olive oil
BABA GHANOUSH
➧ 30ml (2T) plain fullcream yoghurt
➧ 1 garlic clove, grated
➧ 15-30ml (1-2T) lemon juice
➧ 15ml (1T) toasted sesame seeds
TO FINISH
➧ 1 red onion, thinly sliced
➧ olive oil for drizzling
TO SERVE
➧ fresh basil
➧ lemon wedges
Line the air fryer basket or a baking sheet with aluminium foil and grease well with non-stick spray (for the brinjal). Grease a baking sheet that fits in the air fryer with nonstick spray or line the basket with baking paper (for the bread). Preheat the air fryer for 2-3 minutes to 180°C.
1 Brinjals Halve the brinjals lengthways. Cut slits in the flesh without cutting through the peel. Brush oil over and season with salt and pepper.
2 Put the brinjal, facing down, on the foil and fry for 15-20 minutes or until soft. Remove and set aside to cool.
3 Flatbread Mix the flour, salt and pepper well. Make a well in the middle of the mixture and add the yoghurt and oil. Use a fork to mix until a sticky dough forms.
4 Transfer to a floursprinkled surface and knead into a soft dough – it’s not necessary to knead it for too long. Shape into a ball and cover with clingfilm. Leave to rest for 15 minutes.
5 Baba ghanoush Remove the flesh from the brinjals and transfer to the bowl of a food processor. Add all the ingredients and process until well combined.
6 Divide the flatbread dough into 6 equal parts and roll out into circles or ovals.
7 Put one or two of the dough ovals on the baking sheet or baking paper, depending on how many fit.
8 To finish Put a few onion slices on the flatbreads and drizzle a little oil over. Bake for 7-10 minutes or until the bread is cooked and crispy around the edges. Repeat with the rest of the flatbreads and onion.
9 To serve Sprinkle the fresh basil over and serve with the baba ghanoush and lemon wedges.