Back
Spicy Eggplant Dip, Semolina Bread and Raita
- Steps
- Ingredients
Steps
- Preheat oven to 230°C. Line two baking trays.
- Smash eggplant with a heavy object such as a rolling pin, to help macerate the flesh without cracking the skin - this speeds the cooking process. Coat eggplants with 1 tablespoon olive oil each and place on a tray.
- Bake in very hot oven for 40 - 50 mins, until fully blackened and puffed up. Alternatively, eggplant can be cooked on a barbeque or over a direct flame for a smokier flavour. Remove and set aside to cool. Turn oven down to 180°C.
- When cool enough to handle, cut in half and scoop out flesh. Chop flesh up and place into a large bowl and set aside.
- Grate the tomato on the large side of a box grater, discarding the skin.
- Heat 3 tablespoons olive oil in large frying pan and add the tomato pulp. Cook on a medium heat, add garlic, and cook for 5 minutes. Add coriander, parsley, chilli, spices, salt and pepper and cook for 5 minutes.
- Add eggplant pulp with lemon juice and mix well. Continue to cook until ingredients are well combined. Adjust seasoning and lemon to taste. Can be served cold or at room temperature.
- To make the Semolina Bread, place the flours, salt, sugar, yeast, baking powder and water into a stand mixer bowl fitted with the dough hook attachment. Knead until the dough comes together. Add the softened butter and knead again for 3-5 minutes, until smooth.
- Transfer to an oiled bowl, cover with cling wrap and set aside in a warm position until it doubles in size, approximately 30 minutes.
- Cut dough into quarters to form 4 equal portions. Roll each piece on the bench top to form taught balls of dough and then roll in semolina.
- Place on a baking tray 4 cm apart and flatten into a disc shape. Score tops with a cross 3mm deep.
- Cover and leave in a warm place to rise for 15 minutes or until the scoring has opened up. Spray with water, sprinkle with nigella seeds and place in the oven for 12 - 15 minutes, until golden and sounding hollow when tapped on the underside.
- Whilst bread is cooking, combine melted butter with add cumin and coriander. When rolls are removed from the oven and whilst hot, brush with the melted butter mixture.
- For the Raita, mix all ingredients together in a bowl. Add milk to raita if required, it should be a consistency almost like a cake batter. Set aside in fridge until ready to use.
- To serve, place eggplant dip in a bowl with raita and semolina bread. Garnish with coriander leaves and crispy shallots.
