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Add a photoServings: 4
Ingredients
- 2 lrg aubergines
- 2 lrg clv garlic peeled and crushed the juice of 1 large lemon
- 3 Tbsp. tahini paste stirred
- 1/4 tsp grnd cumin hot flatbreads roasted peppers young spinach leaves minced black olives
Directions
- Roast the aubergines at 220C/425F/Gas Mark 7 for 35 min till charred and soft. Alternatively barbecue for 25 min.
- Then cold slit and scoop out the flesh into a bowl.
- Mash together with the garlic lemon juice tahini cumin and seasoning to taste.
- You could use a food processor for this if you prefer.
- The paste is baba ghanoush.
- To assemble spread baba ghanoush over the hot flatbread top with spinach pepper slivers and olives.
- Fold or possibly roll cut diagonally and serve.
- Use lavash or possibly village bread available in Turkish/middle Eastern shops or possibly Harvey Nichols; or possibly Discoverys Wrap n Roll large tortillas available in supermarkets.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 47 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 434mg | 12% |
| Total Carbs 11.06g | 3% |
| Dietary Fiber 6.3g | 21% |
| Sugars 4.38g | 3% |
| Protein 1.98g | 3% |
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