BURNT AUBERGINE, TAHINI, TOMATO FLATBREAD
I’ve been enjoying this combination so much lately that I had to share it with you. Some brunch inspiration for your weekend eating!
Burnt aubergine, tahini, tomato, oregano, and fresh onion on toast or flatbread, with some habanero oil, if you’re lucky enough to have some!
I’d love to say eating seasonally is fun for me all year round, while I’ve learned to enjoy winter produce more, I’m all about summer. This toast dish is a great brunch dish & both me and Mem are obsessed with it right now..
Burnt Aubergine
1 large aubergine - about 400g
1 small clove garlic, grated
25g lemon juice - about 1/2 a small lemon
30g extra virgin olive oil
just under a teaspoon of salt (or to taste)
Burn the aubergine over an open flame until very charred, once cool enough to handle, peel off the skin. Use a fork to mash the aubergine and mix it with other ingredients.
Tahini
150g tahini
20g olive oil
125g water
30g lemon juice
1⁄2 tsp small teaspoon salt
You can whisk this together quite easily but if you want it extra fluffy I use a high powered blender and let it run for about a minute.
Assembly - Toast, or flatbread, topped with tahini, then burnt aubergine, sliced fresh tomato, sprinkle salt, picked oregano, finely sliced red onion. Amazing.
Both the aubergine and the tahini will last a few days in your fridge, use as a dip or a condiment for other dishes.
Whoever first accidentally burnt an aubergine and then decided to peel and eat it… we thank you!
If you do want to make your own pitas to use for this recipe and really impress I’ve shared the recipe below. These are really easy to make and so much nicer than shop bought pita. I often make them and freeze some, taking them out when I need them.
I like a mix of spelt and white bread flour, but you can go with straight white bread flour if you prefer.
Pita breads
7g or one sachet of instant yeast
400ml warm water
350g strong bread flour
300g wholegrain spelt flour
1 teaspoon fine salt
3 tablespoon olive oil
Place the water and yeast into a mixing bowl. Leave for 5 minutes, then add the flour, salt, and olive oil. If you have a stand alone mixer, use the dough hook, starting on slow for 2 minutes then turn it up higher for another 8 minutes. The dough should be smooth and elastic. If you don’t have mixer, you can do this by hand. Mix in the bowl until it comes together, then turn onto an oiled surface and knead for ten minutes.
Cover with another bowl, and let it proof for one hour, it should double in size. Knock the air from the dough and cut into 8 pieces.
Heat a large dry frying pan on high heat. Roll each pita out until they’re about a 1 cm thick. Cook them in the hot pan, for about 2 minutes each side, they should puff a little a become nice and light and fluffy.
Repeat with the remaining dough.
