Flatbreads with steak and baba ghanoush
- September 2014
- Serves 4
- Hands-on time 30 min, campfire time 30 min
Seared beef steak, a quick flatbread recipe and a smoky baba ghanoush dip – this combination is perfect for your next summer barbecue.
- 14.9g (4.5g saturated)
- 53.5g (8.5g sugars)
For that smoky flavour, you need to blacken the aubergine skins. If you’re doing it at home, leave them directly on the gas flame (use tongs if you prefer) or grill them, turning regularly, until blistered. It will take 20-30 minutes.
Tahini is a sesame seed paste often used in Middle Eastern cooking. It’s widely available, but if you can’t get it, the baba ghanoush will still taste great without it – just add a slug of olive oil to bring everything together.
Make the baba ghanoush the day before at home. Keep in the fridge or in a cool bag.
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