Tom Kerridge's Smoked Aubergine Dip & Flame Grilled Flatbreads
- Preparation Time20 mins
- Cooking Time10 mins
3 x large aubergines
2-3 tbsp olive oil
2 tbsp toasted cumin seeds
2 tbsp toasted coriander seeds
200ml double cream
juice and zest of 1 large lemon
Salt and cayenne pepper to taste
280g self raising flour
250g plain yoghurt
2 Tablespoons Extra Virgin Olive Oil
Salt to season
1 tsp cumin seeds
4 tbsp garlic infused oil
Baby carrots, baby cucumbers and radishes for dipping
- Firstly, this is a great recipe to start on the hot coal on the BBQ when you wouldn’t normally cook anything else on it.
- Place the aubergines directly onto the grill and proceed until the skin blisters and starts to smell Smokey, turn every few minutes or so.
- Once you have achieved all over char remove the aubergines and leave to stand and cool on a tray.
- Next lay the aubergines onto a chopping board and split them open with a knife, scrape out the flesh and spoon into a colander. Discard the burnt skins. Leave the flesh to drain in the colander for half an hour or so.
- On a clean chopping board begin to run your knife through the aubergine flesh until you have a fine paste.
- Pop the chopped aubergine into a sieve with a bowl underneath to catch the juices.
- Now add the cumin and coriander seeds into a pestle and mortar, grind into a fine powder.
- Place a pan onto the BBQ and once it has heated up a little, add the olive oil.
- Pour in the ground spices and begin to stir them until you smell the aroma released from the spice.
- Carefully tip in the chopped aubergine and stir together making sure the spice is all stirred in.
- Continue to cook the aubergine out for around 5 - 8 minutes trying to drive off as much liquid as possible.
- Once the aubergine is fairly dry add the double cream and lemon juice.
- Bring together and season.
- Then spoon the dip into a serving dish, set aside until needed.
- Mix the dough ingredients together and knead well for a few minutes on a floured surface. Place in a bowl and leave to rest for 30 minutes.
- Once it has rested, divide the dough into 6 even sized balls. Roll each one out thinly, sprinkle with flour and lay on top of each other – ready to BBQ for 1-2 minutes on each side when ready to eat.
- Once the bread is cooked and blistered remove from the BBQ and brush with the garlic infused oil.
- Cut the bread into strips or quarters and dip into the smoked aubergine dip.
- Serve with a few veggies to dip on the side too.