If you had to choose between hummus and baba ganoush, which one would you go with? It's a hard question, isn't it? 🤤
🍽 Serves 3-4
🕘 1 hour
Ingredients
2 eggplants
1 tsp extra virgin olive oil to brush the eggplant
½ lemon juice
1/3 cup tahini paste
2 garlic cloves (peeled)
1 tsp cumin
1 tsp salt
Pita bread (makes 8 pita breads)
2 cups lukewarm water
2 cups plain flour
2 tsp yeast
1 Tbsp raw sugar
1 tsp salt
2 Tbsp olive oil
Instructions
Prepare all the ingredients. Preheat the oven to 200’C. Halve the eggplants lengthwise and score the flesh sides in a crisscross pattern, without cutting the skin. Brush with oil.
Place on a baking tray and bake for 40min.
Prepare the dough for the pita bread: in a large bowl, pour ½ cup of water, add yeast, 2-3 Tbsp of flour then add sugar. Mix very well and set aside for 10-15 min to let the yeast activate. (It should raise and have a few bubbles)
Add the remaining ingredients and knead until combined. If sticky, add more flour. Set aside for at least 30min.
Remove the eggplant from the oven and leave it aside to cool.
With a tablespoon, scoop all the eggplant filling discarding the skin. Drain from excess juice.
In a food processor, place eggplant, garlic, tahini, lemon juice, salt, cumin, and blend until smooth.
Divide the dough into 8 pieces. Shape them into balls and with a rolling pin roll them into 12-15cm wide circles.
Drizzle a medium-size frying pan with a little bit of oil. Heat the oil to medium and with a paper towel remove the excess oil. Place the first pita bread. Fry for 1 min. Flip and fry until it rises – about 2 min. Flip again and fry for another 30 sec. repeat with the remaining bread.
1Serve baba ganoush with extra virgin olive oil and the seasoning of your choice. I used dried capsicum and black sesame seeds.
Enjoy!
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