Flatbread with homemade baba ganoush
Serve these homemade garlic chips with some homemade baba ganoush!
Making chips is much more fun than the ready-made version, and homemade garlic chips are, of course, much tastier! We make these with oven-baked flatbread and serve them with homemade baba ganoush. Easy to make and great to serve with drinks or as a side dish.
Preparation
Preheat the oven to 180°C (350°F). Brush the Lebanese loaves with half the olive oil and sprinkle with 2 teaspoons of ground garlic. Place on a baking sheet lined with parchment paper and bake in the preheated oven for 5 minutes, or until golden brown. Let cool, then break into pieces.
Prick the eggplants with a fork. Rub the eggplants and the garlic bulb with the remaining olive oil. Wrap both eggplants and the garlic bulb separately in aluminum foil. Place in a baking dish and bake in the preheated oven for 1 hour. Remove from the oven and let cool completely.
Unwrap the garlic and eggplant. Scrape out the flesh from the eggplant and squeeze 4 cloves from the garlic bulb. Blend together with the tahini, juice of 1 lemon, smoked paprika, ground cumin, black pepper, and sea salt in a food processor until smooth.
Pour the baba ganoush into a bowl and top with extra virgin olive oil, half the mint, and the remaining garlic powder. Halve the remaining lemon.
Place the bowl of baba ganoush and garlic chips on a plate. Garnish with the remaining mint and lemon.
Ingredients
- 290 g Libanees brood volkoren
- 3 el olijfolie
- 3 tl Knoflookpoeder
- 2 aubergines
- 1 bol knoflook
- 2 el tahin
- 2 citroenen
- ½ tl Paprikapoeder (gerookt)
- ½ tl Komijnzaad (gemalen)
- 1 tl Zwarte peper
- 1 tl Zeezout
- 1 el olijfolie extra vergine
- 5 g verse munt
Supplies
- Food processor
- Brush
