Eggplant Dip With Coleslaw And Flatbreads Recipe

Name: Eggplant Dip With Coleslaw And Flatbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups teff flour or other gluten-free flour; 3 small eggplants (about 1 2/3 lbs); 1/3 cup olive oil; 2 cloves garlic, peeled; 1 lb white cabbage, finely shredded; 1/2 tsp salt; 1 None red onion, peeled and thinly sliced; 1 None red pepper, halved and thinly sliced; 1 None green pepper, halved and thinly sliced; 3-4 tbsp white wine vinegar; 1/2 tsp cumin seeds; 1/2 None dried red chili; 1 tsp brown sugar; None None Lemon juice, to taste; 1-2 tbsp tahini; 1 tbsp sesame seeds, toasted; 2-3 tbsp ghee

Servings: persons

2 cups teff flour or other gluten-free flour
3 small eggplants (about 1 2/3 lbs)
1/3 cup olive oil
2 cloves garlic, peeled
1 lb white cabbage, finely shredded
1/2 tsp salt
1 None red onion, peeled and thinly sliced
1 None red pepper, halved and thinly sliced
1 None green pepper, halved and thinly sliced
3-4 tbsp white wine vinegar
1/2 tsp cumin seeds
1/2 None dried red chili
1 tsp brown sugar
None None Lemon juice, to taste
1-2 tbsp tahini
1 tbsp sesame seeds, toasted
2-3 tbsp ghee

1
To make the flatbread batter, mix the flour with 3 1/3 cups water, then leave in a warm place to ferment for at least 10 hours.
2
Preheat the oven to 400u00b0F. Pierce the eggplants several times with a small sharp knife. Transfer eggplants to a baking sheet and drizzle with 3 tablespoons oil. Bake about 45 mins or until soft, adding the garlic cloves after 25 mins.
3
Meanwhile, prepare the coleslaw: Sprinkle the cabbage with 1/2 teaspoon salt and set aside for 30 mins. Mix in the onion, peppers, the rest of the oil and the vinegar. Use a pestle to coarsely crush the cumin seeds, chili and sugar in a mortar, seasoning and adding lemon juice to taste. Pour dressing over coleslaw and mix well. Chill until ready to serve.
4
Remove eggplants and garlic from the oven and allow to cool slightly. Crush garlic with a flat spatula. Slice eggplants open lengthwise and allow to cool for another 15 mins, then scoop flesh into a bowl. Stir in the tahini and garlic, seasoning and adding lemon juice to taste. Top with sesame seeds.
5
Drain the water from the top of the bread dough, then stir in enough fresh water to make a thin pancake batter. Season to taste. Heat the ghee in batches in 2 large pans. Pour in enough batter to thinly coat the bottom of the pan and cook for about 2 mins, then flip and cook another 2 mins. Repeat to make 16-18 flatbreads. Serve with the eggplant dip and coleslaw.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups teff flour or other gluten-free flour, 3 small eggplants (about 1 2/3 lbs), 1/3 cup olive oil, 2 cloves garlic, peeled, and more.

Yes, Eggplant Dip With Coleslaw And Flatbreads falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Dip With Coleslaw And Flatbreads

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