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Eggplant Salad with Cumin Flatbreads

Whether it's a midweek meal or weekend entertaining, it doesn't get easier than this Mediterranean plate.

Eggplant Salad with Cumin Flatbreads

Serves 10-12

2 tsp active dried yeast

1 tsp sugar

500g strong bread flour

½ tsp sea salt

2 tbsp olive oil, plus extra

2 tbsp cumin seeds

2 cloves garlic, crushed

2 tbsp flaky sea salt

3 aubergines, cut into slices

2 tbsp red or white wine vinegar ½ onion, finely sliced

1 lemon, finely grated zest

2 garlic cloves, finely chopped

Spinach and Feta Dip

450g baby spinach

1 tsp butter

150g feta cheese

2-3 garlic cloves, crushed

pinch of freshly ground nutmeg

8 tbsp Greek yoghurt

Combine 300ml warm water with yeast and sugar in a bowl.Leave for 15 minutes until bubbly. Place flour and salt in a bowl. Add yeast mixture and olive oil. Using hands, combine wet and dry ingredients. Gather dough into a ball, transfer to a clean bench. Knead 8-10 minutes until dough is smooth. Place dough ball in a clean bowl, cover with plastic wrap. Leave in a warm place for 40 minutes or until risen.

Preheat grill or barbecue.Brush eggplant slices with olive oil. Cook over medium heat until browned and grill marks have formed.

Remove from heat and sprinkle with olive oil, vinegar, onion, lemon zest and garlic. Season. Divide flatbread dough evenly into 6 pieces and roll or press each piece into an oval or round shape about 5mm thick.

Place on lined trays. Make indents in dough with your fingers. Brush with olive oil and sprinkle with cumin seeds, garlic and salt. Cook on the grill plate for 4-5 minutes.

To make the spinach and feta dip, wash spinach, don’t drain. Melt butter in a pan, add spinach and cook until wilted. Set aside to cool, then squeeze out excess liquid. Roughly chop, then add feta cheese, garlic, nutmeg and yoghurt. Season to taste.

Serve eggplant salad with flat breads and spinach dip.

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