Flatbread with baba ganoush

This aubergine dip is smoky, garlicky and delicious.

Ingredients

For the flatbread (8 servings)

• 150 g plain white flour
• 150 g wholemeal flour
• 100 g gram (chickpea) flour
• 2 tsp black onion seeds (AKA Nigella seeds)
• 1 tsp salt
• 200 ml water 

For the baba ganoush (4 servings)

• 2 large aubergines
• 2 cloves garlic, sliced
• 2 sprigs fresh thyme, picked
• Black pepper, to taste
• 3 tbsp vegetable oil
• Juice of 1 lemon

For the topping (4 servings)

• 100 ml water 
• 1 courgette, small dice
• 1 aubergine, small dice
• 50 g golden sultana
• 20 g pine kernels, toasted
• ½ red onion, small dice
• 25 g spinach leaves, torn
• Smoked paprika (optional)

Method

For the flatbread

1. Combine all of the flours with the black onion seeds and add the salt. Mix with 200 ml water (more if needed) to form a soft, workable dough and set aside for 20 mins to rest.
2. You can follow the other sections of the recipe while the dough rests and finish cooking the bread before serving so it’s warm and fresh.
3. Divide into 50 g balls and roll out using a rolling pin until they are 3 mm thick.
4. Heat a large frying pan on a high heat and add the flatbreads one at a time, cooking until they start to colour and bubble up. When all done, set aside.

For the baba ganoush

1. Cut the aubergines in half lengthwise and score the flesh being careful not to cut through the purple skin.
2. Lay the garlic, thyme and a pinch of salt over two halves then top with the other halves.
3. Wrap each aubergine in tinfoil and bake in the oven for 30 minutes at a medium heat until the aubergines are cooked and soft.
4. Remove from the foil and scrape the flesh into a blender. Add the oil and blend to a puree.
5. Season with the lemon juice and black pepper to taste.

For the topping

1. Heat a saucepan and add 100 ml water to the pan. When it comes to a simmer, add all of the topping ingredients except the spinach and cook until everything is tender but with a slight crunch to it. Add the spinach and wilt into the mix.

To serve

Spoon the baba ganoush into a large bowl, making a well in the centre. Add the topping mix into the well and dust if you like with a touch of smoked paprika. Serve with the flatbread.