PEPPER FLATBREADS WITH BRINJAL DIP

SERVES 4

4 large brinjals

1 garlic bulb

45 ml (3 T) olive oil

60 ml (¼ c) full-cream plain yoghurt juice of 1 lemon

10 g fresh coriander, finely chopped salt and pepper

500 ml (2 c) cake flour

5 ml (1 t) table salt

15 ml (1 T) freshly ground pepper 60 ml (¼ c) olive oil

160 ml (²⁄₃ c) ice water extra olive oil for drizzling

1 red onion, sliced

2 rounds feta cheese, diced

60 ml (¼ c) full-cream plain yoghurt extra olive oil and fresh coriander

Preheat the oven to 190 °C. Line a large baking sheet with baking paper. Grease with nonstick spray.

1 Brinjal dip Prick the brinjals and microwave for 7-8 minutes. Transfer to a roasting pan. Microwave the garlic for 3-5 minutes and add to the roasting pan. Drizzle the oil over and roast for 20 minutes. Cool the brinjals slightly, then remove the skin.

2 Squeeze the garlic cloves to remove the purée, add to the brinjal flesh and mash. Mix in the remaining ingredients.

3 Flatbreads Blitz the ingredients except the extra oil in a food processor until the dough no longer sticks to the bowl (add a little extra flour if needed). Knead gently and roll into 2 flatbreads.

4 Transfer to the baking sheet, drizzle the extra oil over and bake for 10-15 minutes.

5 To serve Spread dip on the breads and put the onion and cheese on top. Serve with the yoghurt, extra olive oil and fresh coriander.

300 g spinach, roughly chopped

250 ml (1 c) grated mozzarella cheese 8-10 water biscuits, crushed

1 small onion, finely chopped

1 egg, whisked zest of 1 lemon salt and freshly ground pepper

125 g baby tomatoes, roasted