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Babaganoush + 10-minute flatbreads

Recipe blog

Babaganoush + 10-minute flatbreads

Emily Kerrigan

Nine out of ten kids seem to like humous. Babaganoush - which replaces the chickpeas used in humous with roasted aubergines then whizzes them up with the same tahini - is a nice variation. You can make ahead and keep in a jar in the fridge for a day or two, ready to serve with flatbread dippers. The flatbreads are kid-proof (it's a completely forgiving dough) and go from a bag of flour to freshly baked in 10 minutes. Try the flatbreads and babaganoush with meatballs and a green salad.

Makes 1 jar

1 garlic clove
1 large aubergine
extra-virgin olive oil
1 tbsp tahini
2 tbsp Greek yoghurt
1 lemon
salt and pepper
a few coriander leaves, to serve

Takes 25 minutes 

1. Preheat the grill on its highest setting. Slice the garlic clove in half, make a deep slit in each side of the aubergine with a small knife and push half a clove into each slit. Get the kids to pop the aubergine on a baking tray, drizzle with olive oil and pop under the grill.

2. Turn the aubergine over after 10 minutes then grill for another 10 minutes by which point it should be soft and browning on the outside. Set aside to cool.

3. Once the aubergine is cool enough to handle, slice it open and show to kids how to pull/chop off the stalk (and discard). Scoop out the flesh and pop in a food processor along with the garlic. We like to add a little (but not all) of the skin for a bit of texture and colour but feel free to discard if you like. Add the tahini and yoghurt, cut the lemon in half and get the kids to squeeze the juice directly into the processor. Season with salt and pepper and pulse. Decant into a bowl, drizzle with a little more extra-virgin olive oil and scatter with coriander. 

Makes 6 flatbreads

200g wholemeal flour
50g plain flour
 (or for plain white flatbreads, just use 250g plain white flour + omit the wholemeal)
a pinch of salt
200ml water

Takes 10 minutes 

1. Measure out the flours and put in a large mixing bowl with a pinch of salt. Get a folded tea towel and pop it under your bowl to stop it spinning then stir the flours to combine.

2. Get the kids to measure out then pour in the water. Mix it all until it comes together as a dough (you can do all of this in a food processor for speed, if you like). Add a splash more water if the dough is a little dry.

3. Lightly flour your worktop and tip the dough onto it. Show the kids how to knead the dough until smooth (about 2 minutes) then divide into 6 balls. You can knead the dough in the bowl if you want to save time on clearing up the flour afterwards.

4. Roll each dough ball into a thin circle, turning as you go and dusting with a little extra flour to prevent sticking. Put a frying pan on a medium heat and dry-fry the flatbreads for 2 minutes then flip with a spatula and cook on the other side until cooked through and beginning to char. Best eaten the same day.