for 4 person

Flatbreads

1 tbsp	rosemary needles
200 g	white flour
½ tsp	salt
a little	pepper
80 g	butter, chilled
1 dl	water
½ tbsp	coarse sea salt

Baba ghanoush

2	aubergines (approx. 600 g)
¼ bunch	parsley
1	organic lemon, use a little grated zest and 1 tbsp of juice
1	garlic clove
2 tbsp	olive oil
1 tsp	sea salt
a little	pepper

How it's done

Flatbreads

Finely chop the rosemary, place in a bowl and mix with the flour, salt and pepper. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Add the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and refrigerate for approx. 30 mins.

To shape, divide the dough into 8 pieces. On a lightly floured surface, roll out into ovals approx. 2 mm thick. Place the flatbreads on two baking trays lined with baking paper, sprinkle with salt.

Bake for approx. 15 mins. in a (convection) oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack.

Baba ghanoush

Prick the aubergine skin several times with a fork. Halve the aubergines lengthwise, place cut side down on a baking tray lined with baking paper.

Bake for approx. 30 mins. in the centre of an oven preheated to 220°C. Remove and allow to cool a little. Scrape the aubergine flesh away from the skin using a spoon, transfer to a bowl. Finely chop the parsley, add to the bowl along with the lemon zest, lemon juice, garlic and parsley, puree, mix in the oil, season.

Serve the baba ghanoush with the flatbreads.

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