Baba ganoush and tahini flatbreads with radish, red grapefruit and orange salad

Serves 4-6 Starters and mains

Babganoush 1326



  • 750g aubergines
  • 3 garlic cloves, finely grated
  • juice 1 small lemon
  • 130g tahini
  • 1tsp sea salt flakes, crushed
  • 3tbsp extra virgin olive oil

For the topping

  • 5 small red chillies
  • 3tbsp extra virgin olive oil, plus extra to serve
  • 20g Thai basil, stalks removed
  • 1 aubergine, cut into 1cm cubes
  • 175g canned chickpeas
  • 2tsp chilli oil

For the salad

  • 240g radishes, finely sliced into rounds
  • 1/2tsp sea salt flakes
  • 1 red or pink grapefruit
  • 5 small oranges
  • 1tsp black sesame seeds
  • 1 tub mustard and cress, to serve

For the dressing

  • 3tbsp tahini
  • 3tbsp extra virgin olive oil
  • 1 1/2tsp honey
  • juice 1 large lime
  • 1/2tsp sea salt flakes
  • 1/2tsp finely ground fennel seeds

For the flatbreads (makes 8)

  • 400g spelt flour
  • 1tsp sea salt flakes, crushed
  • 1tsp baking powder
  • 1tbsp extra virgin olive oil
  • 85g cheddar cheese, grated
  • 2tbsp tahini paste


For the baba ganoush, line a baking tray with foil and preheat the grill to high. Slash the skin of the aubergines in a few places to prevent them bursting, then lay them whole and untrimmed on the prepared tray and blister them under the grill for around 20 minutes, turning a few times, until very soft and the skin is collapsing. You can also do this on the barbecue, until blackened and soft inside. Leave to cool for 5 minutes.

Scoop out the flesh into a colander set over a bowl and leave to drain for 5 minutes. Transfer to a bowl and mash until creamy. Or whizz in a small processor.

Add the garlic and lemon juice to the aubergines and stir vigorously with a fork until they break down. Add the tahini and salt to the bowl and stir until incorporated, then continue stirring while slowly adding the oil. Transfer to the fridge until 30 minutes before serving.

To prepare the topping, cut the stalk end off the chillies, then roll them to loosen the seeds, which will fall out when banged against the side of the sink. Slice into fine rounds.

Heat 2tbsp olive oil in a wok or frying pan and fry the basil leaves for seconds only, then remove, drain on kitchen paper and set aside. Add the chillies to the wok or pan and fry for 1 minute, then remove and drain on another piece of kitchen paper.

Add the remaining olive oil and fry the aubergine cubes until soft and golden. Add the chickpeas and fry for 1 minute, then tip the aubergine and chickpeas into a bowl with the chillies and set aside until ready to serve.

For the flatbreads, preheat the oven to 210C/190C F/ Gas 6 and lightly oil 2 baking trays. Put the kettle on to boil.

Whisk the flour, salt and baking powder together in a bowl to aerate. Add the oil to 175ml just-boiled water in a measuring jug and leave for a few minutes. Add the water and oil to the flour and mix with your hands, bringing the dough together into a ball, then cover. Mix the cheese and tahini into
a paste in a bowl.

Cut the dough into 8 even- sized pieces, then roll each
into a circle approx. 22cm in diameter, pulling the dough to keep it round. Carefully smear the paste on to half of each circle, fold it over and roll very carefully to flatten a little without allowing it to rip.

Lay the breads on the prepared baking trays and cook in the oven for 4 minutes, then turn them over and cook for a further 4 minutes.

For the salad, slice half of the radish rounds into fine matchsticks and put into a bowl with the salt. Segment the grapefruit and oranges by cutting off the skin and pith with a sharp knife, then removing the segments over a bowl by cutting down into the membrane to loosen them, reserving the juice. Add the segments to the radishes.

To make the dressing, combine all the ingredients in
a screw-topped jar and shake, adding enough of the reserved juice to loosen a little. Taste and add more if required, then use to dress the salad. Scatter the black sesame seeds over and transfer the salad to the fridge until ready to serve.

Remove the baba ganoush from the fridge 30 minutes before serving.

To serve, mix the chilli oil into the bowl with the topping. Arrange the baba ganoush on plates, add the topping and the fried basil and spoon over some extra oil. Top the salad with mustard and cress and serve alongside the baba ganoush with flatbreads.

Recipe and food styling from Linda Tubby; photography by Angela Dukes
Babganoush 1326
Recipe and food styling from Linda Tubby; photography by Angela Dukes


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