No Oil Baba Ganoush with Potato Flatbread
No Oil Baba Ganoush with Potato Flatbread is a delightful East Mediterranean pairing that features a creamy dip made from roasted eggplant, tahini, miso paste, fresh mint, garlic, smoked paprika, and a splash of lemon juice. This smooth and flavorful baba ganoush is perfect for spreading on warm, soft potato flatbread, creating a deliciously satisfying snack or appetizer that's both healthy and unique. Enjoy with a hint of liquid smoke for an extra depth of flavour!
Ingredients
Baba Ganoush
- 2 lrg eggplants
- 3 tbsp tahini
- 1 tbsp miso paste
- 1 tbsp mint leaves
- 4 cloves garlic
- ¼ tsp smoked paprika
- juice from ½ lemon
Potato Flatbread
- 2 cups mashed potato
- 2 cups wholemeal flour
Instructions
Baba Ganoush
- Preheat oven to 200°C.
- Cut the eggplant in half and place face down onto a lined baking sheet with the unpeeled garlic.
- Bake in the oven for 20 minutes, then turn over the eggplants and roast for a further 10 to 15 minutes until the eggplant is soft
- Process until smooth, adding a little water if needed.
- Chill before serving. Store leftovers in a sealed container in the fridge for up to seven days.
Potato Flatbread
- In a large bowl combine all ingredients and pack into a nice dough ball. If it is sticky, add a small amount of extra flour to help combine.
- Sprinkle a little flour on your counter and place the large dough ball on top. Use the palm of your hands to roll it into a long log.
- With a serrated knife, cut the log into large pieces.
- Using more flour on the bench, roll each piece into a ball and then flatten by hand. Use a rolling pin to roll them out as thin round bread.
- Heat a non-stick frying pan and cook the flatbreads for two minutes on either side.
- Transfer each cooked flatbread to a tea towel-lined plate, covering them with the tea towel after all is cooked. This helps keep them hot and soft before serving.
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