Aubergine Garlic Yogurt and Parsley Dip

Aubergine Garlic Yogurt and Parsley Dip with Chickpea Flatbread

A saturday night in by myself and time to get good and garlicky ( while the boyfriend climbs moutains on stag do ) I was slow baking some lamb , most of which will be going in the freezer , while the oven was on took advantage by making some tasty dip and more home-made flat bread . I remember seeing Jamie Olive make this his puffed up like mad , mine stayed pretty flat still very tasty though . Perfect to eat settled down with The End of Mr Y by Scarlett Thomas

Aubergine , Garlic, Parsley and Yogurt Dip

Greek Yogurt
Parsley ( but would be great with coriander , or mint too )
Lemon Juice
Olive Oil

Slice the aubergine halfway through lengthways
Place in a piece of kitchen foil
Fill with 3 smashed garlic cloves , drizzle with fresh lemon juice
seal the foil
bake in a high oven for approx half and hour
Remove from the oven and chop the aubergine into 1/2inch pieces
Mix the aubergine , garlic and any cooking juice with the yogurt and parsley

Chickpea Flat Bread ( from Jamie Oliver )

300g Plain strong flour
300ml of warm water
150g chickpeas _ half a tin
7g of dried yeast
1 tsp sugar
1tsp salt
2tbsp of cumin seeds

Mix the flour with the yeast ,cumin seeds and chick peas
dissolve the salt and sugar in the water
slowly add the water to the flour,mixing well
til it forms a good dough
Leave to prove for 40 minutes
Then knead for 5 minutes
Divide into four pieces
Roll out into oval shapes about 5 mm thick
Bake each at 250degC for 4 minutes each

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