Smoky Aubergine Moutabel with Flatbread
Servings: 4 appertiser
Ingredients
- 2 Medium Aubergines
- 4 Tbls Tahini
- Juice of 1 -1 1/2 Lemons depending on your taste
- 1 Large clove Garlic finely chopped
- 4 Tblsp Extra Virgin Olive Oil
- 2-3 Tbls Chopped Parsley and Mint
- Pomegranate seeds
- 1/4 tsp Cayenne Pepper
- Fine Sea salt to taste
Yogurt Flat Breads
- 350 g Self raising flour or plain flour + 2 tsp baking powder
- 350 g Greek style yogurt
- 1/4 tsp Fine sea salt
Instructions
- Begin by pricking the skins of the aubergines several times - this will stop them exploding as they cook. Place directly on the hot coals of your barbecue and bake for 25-35 minutes or until soft and charred all over to help achieve a wonderfully smoky flavour. Allow to cool for 20 minutes. If you are baking them in the oven, heat to approximately 225°C, the cooking time may vary.
- Carefully peel away the aubergine skins, placing the flesh into a bowl and whilst the flesh is still warm mash with a fork and add the tahini, it will incorporate much more easily. Add the remaining ingredients except a tablespoon of the olive oil and the pomegranate seeds. Spoon onto a plate, drizzle with the remaining oil and sprinkle with the pomegranate seeds.
- Place the self raising flour (or plain flour & baking powder)in a bowl with the salt, stir. Now add the yogurt, mix until you have a smooth dough, dip it out onto a floured work surface and work it for a minute or until you have a smooth dough. Place back into the bowl and let it sit for an hour.
- Divide into approximately 10 balls. Flour your work surface and have a hot cast iron pan ready, no need to add any oil. Roll out each flat bread and pop one at a time in the pan, turning when golden on each side.