Aubergine dip with za'atar flatbread

2 aubergines
1 onion
4 cloves garlic
6 fresh tomatoes (or ½ can chopped tomatoes)
1tsp sugar
2tbps olive oil
1tsp cumin
1tsp coriander
1 lemon
For the bread:
150g flour
1 heaped tsp baking powder
150g yoghurt
2tbsp za'atar
  • To a make the bread put all the bread ingredients together in a bowl, then knead together to form a dough, cover and put to one side
  • Meanwhile, heat the oven to 200C
  • Slice the aubergine and place on an oiled baking sheet. Drizzle over more olive oil, then bake in the oven for 30 minutes
  • Finely chop the onion and garlic and saute in a pan for 5 minutes
  • Add the tomatoes, sugar and spices and cook on a low heat for 10 minutes
  • When the aubergine is cooked chop finely and add to the pan
  • Squeeze in the lemon and cook gently for 5 minutes
  • Make the flatbreads by dividing the dough into 8 and rolling out into oval shapes
  • Heat a little oil and cook in a frying pan for about 3 minutes each side
Original Source: 

Izzy Silvester