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Air-fryer baba ganoush and flatbreads recipe

5 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