Calories: 308
Fat (of which saturated fat): 16 g (3 g)
Carbohydrate (of which sugar): 36 g (1 g)
Salt: 1.3 g
serves 6
1 large eggplant, pricked
3 fat garlic cloves, unpeeled
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon light tahini
juice of 1/2 lemon
2 tablespoons extra virgin olive oil
salt and pepper
cilantro, to garnish
flat breads
2 cups gluten-free white bread flour
2 tablespoons fine cornmeal
1 teaspoon gluten-free baking powder
1 teaspoon salt
3 1/2 tablespoons dairy-free spread, diced
1 tablespoon sesame seeds
2/3 - 3/4 cup warm water
sunflower oil, for oiling
To make the baba ghanoush dip, preheat the oven to 400°F. Put the eggplant into a roasting pan and bake in the preheated oven for 25 minutes. Add the garlic cloves to the roasting pan and cook for an additional 15 minutes, until the eggplant and garlic are tender.
Halve the eggplant and, using a spoon, scoop out the flesh into a food processor or blender. Peel the garlic cloves and add to the food processor or blender with the spices, tahini, lemon juice, and oil. Process until smooth and creamy, then season to taste with salt and pepper. Transfer to a serving dish and cover until required.
Meanwhile, make the flat breads. Sift the flour, cornmeal, baking powder, and salt into a bowl, then rub in the spread until the mixture resembles bread crumbs. Add the sesame seeds and stir in the water with your hands to form the mixture into a ball, adding more water or flour if needed.
Turn the mixture out onto a lightly floured surface and knead lightly until a soft dough forms. Divide into six pieces, then roll each piece into a ball. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes. Roll out or press the dough balls with your fingers into ¼-inch thick circles. Heat a lightly oiled ridged grill pan over medium heat and cook each flat bread for a few minutes on each side until lightly golden. Garnish the baba ghanoush with cilantro and serve with the warm flat breads.