That is one in all my favorite meals to make, the sort of factor that comes collectively in a bit dance within the kitchen. Whereas the eggplant is ‘sweating’ you make your fast flatbread, whereas the dough rests you make your hummus, and whereas your eggplant cooks you chop your salad. It’s straightforward time administration moderately than sophisticated multitasking and I simply like to be environment friendly ha.
You’re making each hummus and flatbread from scratch on this recipe, two steps you’ll be able to completely skip by shopping for them however you have got the time as you await the eggplant to sweat out some moisture in order that it crisps up properly within the pan. Neither ofthem take greater than 10 minutes to make. You probably have a meals processor making hummus from a can of chickpeas is a breeze. It takes mere minutes and tastes so good. You alter the tahini, garlic and lemon to fit your choice and it’s made with all chcikpeas and tahini moderately than bulked out with vegetable oil like many retailer purchased varieties.
The yoghurt flat bread is useless straightforward. You may double the recipe to make eight items when you assume one per particular person isn’t sufficient – you do you – the recipe will work out precisely the identical. It’s a one bowl and a spoon state of affairs, tremendous easy and a if you have already got flour and yoghurt readily available it’s an incredible various to purchasing a pre packaged flat bread.
This recipe can be vegan and will be made gluten free through the use of gluten free flour within the bread recipe.
1 massive Eggplant or 2 small sliced into 1cm thick rounds
half tsp salt
1 Tbs thyme
2 tsp floor cumin
2 Tbs xetra virgin olive oil
1 cup wholemeal or atta flour (or use a mixture of plain and wholemeal)
1 tsp baking powder
half tsp baking soda
1/Four tsp salt
half cup greek yoghurt
1 Tbs additional virgin olive oil
1 Tbs water
1 can of chickpeas
1/Four cup tahini
1 Tbs lemon juice (+extra to style)
1 tsp lemon zest
1 small clove of garlic
salt to style
1 lebanese cucumber
1 massive ripe tomato
1 cup flat leaf parsley leaves
half cup coriander leaves (non-compulsory, change with extra parsley when you like)
half cup finely chopped spring onion or finely sliced crimson onion
2 tsps thyme leaves
1 tsp sumac (non-compulsory)
1 tsp lemon juice
Tahini and lemon zest to serve
1 tsp additional virgin olive oil
Place the eggplant on paper towel or a tea towel and sprinkle one facet in salt. Go away to sweat when you make the hummus and flatbread dough (20-30 minutes)
(full this step after you’ve made the flat bread and hummus) After the 20 minutes pat dry after which sprinkle with half the thyme and cumin. Warmth a big heavy based mostly fry pan on medium excessive warmth and add half the oil. As soon as scorching add the eggplant, spiced facet down, cook dinner in batches if want be.
Whereas this facet is cooking sprinkle the opposite facet with the remaining thyme and cumin. Season with salt and pepper. Flip after about 5 minutes, add extra oil if want be and cook dinner the subsequent facet for five minutes or till golden. Each side ought to be golden while you’re completed cooking.
In a bowl combine the flour, salt, baking powder and baking soda. Use a wood spoon to combine within the oil, water and yoghurt. it’s best to have a shaggy dough that can come collectively right into a ball. If it received’t come collectively sprinkle over extra water till it does. Form into Four balls. Cowl in a tea towel and put aside till you might be cooking the eggplant.
When able to cook dinner: Warmth a small heavy based mostly fry pan over medium excessive warmth. As soon as scorching brush with a bit oil then add your flat bread. Cook dinner for a minute or two on either side or till golden. Preserve heat in a tea towel as you cook dinner the rest.
Drain chickpeas and place in a meals processor with the garlic and lemon zest. Course of till you have got a superb mealy texture.
Add the lemon juice and tahini and course of for five minutes or till very clean. Add salt and a couple of cubes of ice (or chilly water) and mix till gentle and fluffy. style and add extra salt, lemon or grated garlic as you want. Add extra water to skinny out the conistency when you favor. Put aside till able to serve.
Chop the cucumber and tomato into 1-2 cm items, toss with all different elements
Unfold the hummus on 1/Four of every plate, lay slices of eggplant on one facet of it and salad on the opposite, place the bread within the remaining 1/4, Season and serve with a bit lemon zest and a drizzle of tahini.