Baba Ganoush
This is such a flavourful, delicious spread. At your next BBQ serve this as a side and it will be the star of the show!
Equipment
- Food processor
- Flat Top
Ingredients
Roasted garlic / Garlic oil
- 8-9 garlic cloves
- 300 ml- 10.14 fl oz olive oil
Baba Ganoush
- 3 large egg-plants
- 30 ml - 1 fl oz garlic oil
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 3 roasted garlic cloves
- 3 tbsp tahini
- Juice of 1 lemon
- handful of cilantro
- Salt to taste
- Olive oil to get right consistency
Greek Pita bread
- 250 ml - 8.5 fl oz heavy cream
- 70 ml - 2.4 fl oz hot water
- 8 g - 0.3 oz dry yeast
- 1 tbsp sugar
- 500 g - 1.1 lbs wheat flour type 00
- 2 tbsp sea salt
- 1 tbsp dry thyme
- 3-4 tbsp olive oil
Instructions
- cut the aubergines in half and with the calyx on
- place the cut aubergines, skin side looking down, in the bullet smoker running at 150℃ - 302℉
- add a couple of apple wood in the smoker for a nice smoky flavour let them cook for 45 minutes
- take a small pot and place a thermometer inside
- add the garlic gloves and the extra virgin olive oil, make sure not to overpass the 180℃ - 350℉ because the olive oil becomes bitter
- let it cook for 40 minutes
- in the jar filled with the heavy cream add hot water up until you have 300ml
- add the dry yeast and the sugar and mix that up
- let it proof
- in a large bowl mix all your dry ingredients
- add the wheat flour type 00
- add the salt
- add the dried thyme and mix it up dry
- strain out the olive oil from the cooked garlic and let it aside
- add the proofed yeast in the bowl with the dry ingredients and mix it up
- once the dough is nice and smooth cover it for 45 minutes or until double in size
- take the aubergines out of the bullet smoker
- cut the aubergines around with a sharp knife to get the flesh out
- add in the food processor 30ml of the garlic oil you created before
- add the smoked flesh of the aubergines
- add the cumin
- add the smoke paprika
- add 3 roasted garlic cloves
- add the tahini
- add the lemon juice
- add the cilantro
- mix it up and once ready serve it on a plate
- on a working surface add olive oil
- take the dough and punch out the air
- shape it and divide it accordingly into buns
- roll them out halfway
- on the flat top or a pan add olive oil
- roll the pies thinner and place them on the flat top
- flip the pies several times until cooked perfectly all the way through
- ready to serve