Makes 8 wafers (serves 6-8)
1 cup plain flour
3 tbsp olive oil, plus extra 3 tbsp, to brush
2 tbsp pistachio dukkah
2 medium eggplants (800g)
2 garlic cloves, chopped
⅓ cup tahini
¼ cup lemon juice
2 tbsp extra virgin olive oil, plus extra to drizzle
1 tsp ground cumin
Extra roasted dukkah, to sprinkle/garnish
Roasted vine-ripened cherry tomatoes and marinated olives, to serve
Sift flour into a medium sized bowl, make a well in the centre, add olive oil and 1⁄3 cup water. Mix to moisten and combine; gently knead together until smooth. Cover with plastic wrap for 30 minutes.
Meanwhile, make Baba Ganoush. Preheat oven to 200˚C. Grease and line 3 large baking trays. Heat a chargrill pan over medium heat.
Using a skewer, pierce each eggplant 5-6 times, spray with oil and cook, turning occasionally, for 15 minutes or until skin blackens and eggplant is softened. Place on one baking tray and bake for a further 15-20 minutes or until soft and slightly collapsed. Allow to cool enough to handle, trim stems, discard skin and roughly chop flesh. Place eggplant, garlic, tahini, lemon juice, olive oil, cumin and salt to season into a food processor, pulse to desired consistency.
To make wafers, divide dough into 8 portions. On a lightly floured bench, roll each portion into long thin pieces, 1-2mm thick. Place on baking trays, brush with extra olive oil, sprinkle with dukkah. Bake for 8-10 minutes or until golden brown and crisp. Cool on wire rack. Wafers can be stored in an airtight container for 1 week.
To serve, break wafers into chunks. Place baba ganoush into a bowl, drizzle with olive oil and sprinkle with extra dukkah. Serve with tomatoes and olives.