Preparation time is 20minutes
Cook time is 1hours 10minutes
Total time is 1hours 30minutes
Serve is for 8 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
8
For the dip
- 1 lemon
- 1/2teaspoons salt
- 1/3 cup olive oil
- 1 pinch freshly ground black pepper
- 2 medium eggplants
- 3tablespoons tahini paste
- 3tablespoons fresh coriander
- 4tablespoons Greek yoghurt
- 1/2tablespoons salt
- 160grams gluten-free plain flour (save 10g for dusting)
- 2teaspoons xanthan gum
- 2 eggs
- 15grams butter, melted
- 2tablespoons sesame seeds
- 1tablespoons poppy seeds
- 2 cloves garlic, crushed
Nutrition per serving
1240kJ / 296Cal
1240 Kilojoules or 296 Calories
14% of daily energy intake*
Protein
5.7grams
Fat
20.6grams
Carbs
20.8grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Iranian-style seeded crisp breads served with a sesame- scented eggplant dipmake a great snack or appetiser.
Method
Step 1 of 4
Preheat the oven to 200°C (Gas 6). For the dip, bake the eggplants on a baking tray for 30-40 minutes or until soft and lightly charred. Cool.
Step 2 of 4
Meanwhile, make the lavash. Sift the flour, xanthan, and salt into a large bowl. Beat 1 egg white with 90ml water, stir into the flour with the melted butter, and mix well to form a dough. Lightly knead the dough on a floured surface, divide into 6 balls, and roll out each ball until paperthin, then place on baking sheets. Repeat with all the dough.
Step 3 of 4
Brush the remaining egg white over the lavosh, sprinkle the seeds, and bake in 2 batches for 10-15 minutes or until crisp and golden.
Step 4 of 4
Halve the eggplants and scoop the flesh into a food processor. Add the rest of the ingredients and blend to a chunky spread. Check the seasoning, spoon into a bowl, and serve with the crisp breads.
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