Flatbreads with Baba Ghanoush

Total time: 2hr
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 429 Kcal, 7g Protein, 40g Carbohydrates, 25g Fat


  • Langues de belle-mère
  • 1 tbsp. fresh rosemary
  • 200 g white flour
  • 0.5 tsp. salt
  • 80 g butter, cold
  • a little pepper
  • 0.5 tbsp. coarse sea salt
  • 1 dl Water
  • Baba Ganoush
  • 0.25 bunch parsley
  • 2 aubergines (ca. 600 g)
  • 1 garlic cloves
  • 2 tbsp. olive oil
  • 1 tsp. sea salt
  • 1 organic lemons wenig abgeriebene Schale und 1 EL Saft
  • a little pepper

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  • Langues de belle-mère

    Finely chop the rosemary, place in a bowl and mix with the flour, salt and pepper. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Add the water and mix quickly to create a soft dough
  • Baba Ganoush

    Prick the aubergine skin several times with a fork. Halve the aubergines lengthways and place them cut side down on a baking tray lined with baking paper. Bake for approx. 30 mins. in the centre of an oven preheated to 220°C. Remove from the oven and allow to cool a little. Scrape the aubergine flesh away from the skin using a spoon, transfer to a bowl. Finely chop the parsley, add to the bowl along with the lemon zest, lemon juice and garlic, puree, stir in the oil, season. Serve the baba ganoush with the flatbreads.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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