Flatbreads with baba ghanoush

Total time: 2hr
Preparation Time: 45m

For 4 people

Nutritional Information

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


  • Flatbreads
  • 1 tbsp rosemary needles
  • 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 ghanoush
  • 0.25 bunch parsley
  • 2 aubergines (approx. 600 g)
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 organic lemon use a little grated zest and 1 tbsp of juice
  • a little pepper

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  • Flatbreads

    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 form a soft dough; do not knead. Flatten the dough, cover and refrigerate for approx. 30 mins. To shape, divide the dough into 8 pieces. On a lightly floured surface, roll out into ovals approx. 2 mm thick. Place the flatbreads on two baking trays lined with baking paper, sprinkle with salt. Bake for approx. 15 mins. in a (convection) oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack.
  • Baba ghanoush

    Prick the aubergine skin several times with a fork. Halve the aubergines lengthwise, place 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 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, garlic and parsley, puree, mix in the oil, season. Serve the baba ghanoush 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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