Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Air-fryer baba ganoush and flatbreads recipe

0 ratings

Take a shortcut and use an air-fryer to cook your aubergines and create this wonderfully creamy Levantine dip, baba ganoush. Serve with homemade warm flatbreads for an impressive starter or side at a dinner party – or for relaxed weekend feasting. See method

Serves 6
Takes 55 mins
288 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

3 aubergines, pricked a few times with a knife
250g self-raising flour, plus extra for dusting
2 pinches Tesco Finest oak smoked Anglesey sea salt
2 tbsp extra-virgin olive oil
200g natural yogurt
1 small garlic clove, grated
2 tbsp tahini
1 lemon, juiced
few fresh flat-leaf parsley sprigs, finely chopped
pinch of smoked paprika
50g pomegranate seeds
cooking spray

1 of your 5-a-day and a source of fibre

Each serving contains

Energy
1210kj
288kcal 14%
Fat
10g 14%
Saturates
2g 12%
Sugars
6g 7%
Salt
0.6g 9%

of the reference intake
Carbohydrate 37.9g Protein 8.5g Fibre 5.5g

Method

Heat an air-fryer to 200°C. Cook the aubergines for 25 mins, until completely soft and collapsed.
Meanwhile, add the flour to a mixing bowl with a pinch of smoked salt, 1 tbsp oil and the yogurt. Bring together with a fork, then shape into a ball. Tip onto a flour-dusted work surface and knead for 2 mins or until smooth. Cover with a tea towel and leave to rest.
Halve the softened aubergines and scoop the flesh into a food processor. Add the garlic, tahini, lemon juice and the remaining oil. Season with a pinch of smoked sea salt and black pepper. Blitz for 1 min until creamy and smooth. Transfer to a bowl, scatter with the parsley, paprika and pomegranate seeds and leave to cool to room temperature.
Divide the dough into 6 pieces, shape into balls and roll out on a flour-dusted surface to 18cm circles. Spray both sides with cooking spray.
Cook the flatbreads, in batches, in a dry frying pan over a high heat for 2-3 mins, turning halfway. Serve warm with the baba ganoush for dipping.

Tip: To cook without an air-fryer, roast the aubergines in the oven at gas 7, 220°C, fan 200°C for 35-40 mins, until blackened and collapsing. No food processor? Mash the softened aubergine with a fork before adding the other ingredients.

Freezing and defrosting guidelines

Freeze flatbreads only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Dip recipes