EGGPLANT FLATBREADS
Unleavened flatbreads are popular throughout the Arabian Gulf. This version is schmeared with a charred eggplant spread, then topped with arugula salad, pickled red onion, and a citrusy, smoky tahini sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4
Number Of Ingredients 20
Steps:
- Make the pickled red onion: Combine onion, lemon juice, vinegar, and sugar in a small bowl. Refrigerate for at least 4 hours or up to overnight. Drain.
- Make the flatbreads: Heat broiler with rack 6 inches from heating element. Pierce eggplants all over with a fork. Place on a rimmed baking sheet and broil, flipping once, until charred on both sides, 20 minutes. When cool enough to handle, cut open, then scrape out flesh and discard skin. (You should have about 1 1/2 cups.) Using a fork, mash eggplant, then season with salt and stir in 2 tablespoons oil. Set aside.
- Whisk to combine flour, baking powder, nigella seeds, and 2 teaspoons salt in a medium bowl. Add yogurt and stir until mixture comes together and forms a dough. Knead dough in bowl until soft and sticky, about 1 minute. Cover bowl with plastic wrap and let rest 15 minutes. On a lightly floured surface, divide dough into 4 equal pieces. Roll each piece into an 11-by-4-inch oval, about 1/8 inch thick.
- Heat a large cast-iron griddle or skillet over medium-high. Brush with 1 tablespoon ghee. Working with 1 oval of dough at a time, brush with ghee, then cook flatbread ghee-side down, turning once, until deep brown, about 2 minutes per side.
- In a small bowl, toss arugula and mint with remaining 2 tablespoons oil; season with salt.
- Make the tahina sauce: Mix tahini, lemon juice, oil, paprika, and cayenne in a small bowl until smooth; season with salt.
- To serve, divide the eggplant mixture among the 4 flatbreads and spread evenly to cover. Top each with arugula mixture and pickled onion. Cut each flatbread crosswise into 8 triangles, drizzle with tahina sauce, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hamza Ali Sandhu
[email protected]These flatbreads are a great way to use up leftover eggplant. They're also a great vegetarian option.
Madamedon Etsebanrangho Tony
[email protected]I love these flatbreads! They're so easy to make and they're always a hit with my family and friends.
Mitch Clarke
[email protected]These flatbreads are delicious! The eggplant is cooked perfectly and the flavors are amazing.
Lester Antunez
[email protected]I've made these flatbreads several times and they're always a hit. They're a great way to use up leftover eggplant and they're also a great vegetarian option.
MDRaja bapary
[email protected]These flatbreads are a great way to use up leftover eggplant. They're also a great vegetarian option.
Iqbal Hassin Same
[email protected]I love these flatbreads! They're so easy to make and they're always a hit with my family and friends.
LAHIRU NIMESH
[email protected]These flatbreads are delicious! The eggplant is cooked perfectly and the flavors are amazing. I highly recommend them.
Bernabe Camposeco
[email protected]I've made these flatbreads several times and they always turn out great. They're a great way to use up leftover eggplant.
Cassandra Silver
[email protected]These flatbreads are a bit time-consuming to make, but they're definitely worth it. They're so flavorful and satisfying.
lucky Ogbe
[email protected]I love these flatbreads! They're so versatile. I've used them for breakfast, lunch, and dinner. They're also great for snacks. I always have a batch of them in my freezer.
SK REAN
[email protected]These flatbreads are a great vegetarian option. They're packed with flavor and they're really easy to make. I highly recommend them!
Samson Olamide
[email protected]I'm not a huge fan of eggplant, but these flatbreads were surprisingly good. The eggplant was cooked perfectly and the flavors were well-balanced. I especially loved the tahini sauce.
Rosy Bonilla
[email protected]These eggplant flatbreads are a great way to use up leftover eggplant. I had some leftover from making baba ganoush and these flatbreads were the perfect way to use it up. They were quick and easy to make and they were so delicious.
Ifesinachi Ekechi
[email protected]I made these flatbreads last night and they were delicious! The eggplant was so tender and flavorful. I used a bit more garlic than the recipe called for and it was perfect. I also added some chopped fresh parsley to the tahini sauce. It gave it a ni
Ahmed Goda
[email protected]These eggplant flatbreads are amazing! I've made them several times now and they're always a hit. The eggplant is cooked perfectly and the flavors are incredible. I especially love the tahini sauce. It's the perfect topping for these flatbreads.