Baba Ganoush with Sesame Lavash
A delicious aubergine dip with unleavened crisp bread for dipping. Made with healthy avocado oil.
- Serves: 4 |
- Difficulty: a little effort
- Prep Time : 1:15 hours |
- Cook Time : 1:5 hours
1¼ C (310 ml/150 g) cake flour + extra for dusting
1 Tbsp (15 ml) Westfalia Plain Avocado Oil + extra for brushing
1 tsp (5 ml) garlic, finely chopped
½ tsp (2.5 ml) salt
2 tsp (10 ml) sesame seeds
2 (800 g) large aubergines
2 Tbsp (30 ml) garlic, finely chopped
pinch smoked chilli flakes
2 Tbsp (30 ml) tahini paste
1 Tbsp (15 ml) lemon juice
¼ C (60 ml) flat leaf parsley
1 tsp (5 ml) ground cumin
salt and pepper
a generous drizzle of Westfalia Plain Avocado Oil
40 g pine nuts, toasted
¼ C (60 ml/40 g) pomegranate arils
Place the flour, water, Westfalia Plain Avocado Oil, garlic and salt in the bowl of a stand mixer fitted with a dough hook. Knead for 2 minutes until the mixture is smooth. Form into a ball, cover with plastic wrap and allow to stand at room temperature for 30 minutes.
Preheat the oven to 180 °C and place a large oven tray upside down in the oven.
Lightly flour a clean surface. Divide the lavash dough into 4 portions. Roll each one out into an oval shape to a 2 mm thickness. Brush each lavash with Westfalia Plain Avocado Oil and scatter the sesame seeds on top.
Carefully pull the warm oven tray halfway out of the oven and place two of the lavash breads onto the warm oven tray. Bake for 10-12 minutes until golden and crisp. Remove from the oven and cool on a cooling rack. Repeat with the remaining lavash dough.
Preheat the oven to 220 °C.
Slice the aubergines in half, lengthwise and score the flesh with a sharp knife. Combine ¼ C (60 ml) of the Westfalia Plain Avocado Oil with half of the garlic and the chilli flakes and massage into the scored flesh. Place into an oven dish with the scored side facing up. Roast for 35-40 minutes until the flesh is tender. Allow to cool.
Scoop the aubergine flesh out of the skins and discard the skins. Place the aubergine flesh, the remaining garlic and the Westfalia Plain Avocado Oil into a food processor. Add the tahini, lemon juice, parsley and cumin and process until fine and smooth. Season with salt and pepper.
Spoon the baba ganoush into a serving bowl. Drizzle with Westfalia Plain Avocado Oil and scatter the parsley, pine nuts and pomegranate arils over the top. Serve with the lavash for dipping.
TIP: If time is of the essence, serve the baba ganoush with crudité, toasted pita wedges, bruschetta slices or toasted wraps for dipping.