Baba Ghanoush & Kamut Flatbreads
Whoa, two posts in a row with 2 recipes each! I'm on a roll! Well, not really. It's just a matter of mere coincidence. Though perhaps there aren't coincidences at all.... it's getting philosophical over here this morning. Time to stop and change the subject before my brain explodes trying to ponder that one.
Soooo, baba ghanoush! I've always secretly loved baba ghanoush more than it's more famous friend hummus. Hummus can be a bit too beany sometimes if it's not done right (or rather the way I like it to be done). Also, hummus tends to get way more attention, finding it's way into grocery stores and restaurants everywhere. It's a bit...tired. I think baba ghanoush deserves a chance in the sun.
When thinking about how to use up some baby eggplants from the farmer's market, baba ghanoush automatically popped into my head. And, since I couldn't make a dip without something to eat it with, I made kamut flatbreads. The flatbreads are super simple and somewhat similar to naan bread. I've been experimenting with kamut flour lately (an ancient grain), and decided to make some flatbreads with it. Try this super simple recipe and then let me know if you had enough will power not to finish all of it in one sitting....
Baba Ghanoush with Kamut Flatbreads
notes: I had baby eggplants from the farmer's market, so that's what I used in the recipe below. If you can only find regular eggplant, you can still roast it in the oven, but you will have to remove the outer skin before blending it up in the baba ghanoush as it will be too tough to eat. One large or medium eggplant would be enough for this recipe. As for the flatbreads, I used kamut flour because it has an amazing buttery and hearty taste on its own. If you can't find it, you can sub in an equal amount of spelt or whole wheat flour (or alternately, a gluten free flour mix, plus a bit of ground flax to bind it).
1 heaping pint of baby eggplants, stems removed and halved
1/4 cup tahini
juice of 1 lemon
1 large garlic clove, chopped
2 to 3 tbsp of olive oil
1 large handful of parsely, minced
1/8 tsp paprika, plus more to garnish
salt to taste
Preheat your oven to 375. Toss the halved eggplants with a bit of the olive oil, then roast them in the oven for 20 to 30 minutes until they are soft and slightly browned. Make sure to check them half way through to see if any need to be flipped or not. If you are using baby eggplants, you will not have to remove the outer skin, but if you are using a regular eggplant, you will have to remove the outer skin.
In a blender or food processor combine the eggplant, tahini, lemon juice, garlic, 1 tbsp of the olive oil, the parsley, the paprika, and a pinch of salt. Process until almost smooth, then taste for seasoning. Add more paprika, salt, or olive oil to taste, then process a bit more to mix everything in. Serve with a sprinkle of paprika and minced parsley if you would like. Store the leftovers in an airtight container in the fridge for no longer than a week. Makes about 1 heaping cup or 2 to 4 servings.
adapted from here
1/2 cup kamut flour (plus a bit more for kneading)
good pinch of salt
3/4 tsp baking powder
1/8 tsp paprika
1/2 cup yogurt of your choice
Whisk together all of the dry ingredients until combined. Add the yogurt, and mix together until the dough just starts to form, then dust your hands with a bit of flour and knead the dough until smooth and uniform in appearance. It should not be too sticky. Wrap the dough in plastic wrap and put it in the fridge to rest at least one hour.
Divide your dough into 4, then roll out each portion on a floured surface. They should be thin like a tortilla. In a skillet over medium heat, add a bit of oil. When the oil and pan are heated, add one of the flatbreads and cook for a couple of minutes on each side, flipping it when you start to see bubbles. If you want them to have more of a char on them, leave them on a bit longer. Continue with the rest of the flatbreads, then eat immediately.