Baba Ganoush

 

1-2 eggplants, depending on size

2 tablespoons (30ml) lemon juice

2 tablespoons (30ml) olive oil, plus more serving

2-3 garlic cloves

1 1/2 tablespoons (30g) tahini

1/4 teaspoon smoked paprika

1/4 teaspoon ground cumin

1/2 teaspoon salt

fresh chili (optional)

fresh chopped parsley

1. prick eggplants with a fork and bake at 500°F (260°C) for 30-40 minutes, turning occasionally. After the eggplants have cooled completely, scoop flesh out, and place in the bowl of a food processor

2. add rest of ingredients except the parsley, and process until well combined and as smooth as you prefer. Mix in parsley

Baba Ganoush pairs well with freshly made flatbread

Flatbread

2 cups (250g) bread flour or all purpose flour

1 1/2 teaspoons (2,8g) baking powder

1-2 teaspoons sea salt

2 tablespoons (30ml) olive oil

1 teaspoon (4,8g) maple syrup 

3/4 cup (180ml) water

fresh or dry herbs of your choice, caraway seeds, sesame seeds

vegetable oil for cooking

1. mix together dry ingredients. Pour in olive oil and maple syrup. Mix well

2. slowly add water., and knead well. You may need less water. Dough should be soft and elastic. 

3. cover with a kitchen cloth and let rest for 10 minutes

4. cut in 6 equal pieces, and roll each piece to desired thickness. Thin for crispy flatbread and thick for fluffy bread. Press in herbs and/or seeds of your choice. Be creative!

5. heat oil in a pan adding new oil for each bread, and cook for 1-2 minutes per side