Baba Ganoush

NO OIL BABA GANOUSH

An East Mediterranean dip similar to hummus but instead uses eggplant as its main ingredient instead of chickpea. A very delicious smooth dip. by Catherine Barclay

INGREDIENTS

2 lrg 3 Tbsp 1 Tbsp 1 Tbsp 4 1/4 tsp eggplant tahini miso paste mint leaves garlic clove smoked paprika juice from 1/2 lemon sml drop liquid smoke (optional)

METHOD 1. Preheat oven to 200°C. 2. Cut the eggplant in half, place face down onto a lined baking sheet along with the unpeeled garlic 3. Bake in the oven for 20 mins then turn over the eggplants and roast for a further 10 to 15 mins until the eggplant is soft 4. Once baked, peel the garlic and scoop out the inside of the eggplant and add to a high speed blender with all the other ingredients. 5. Process until smooth adding a little water if needed. 6. Chill before serving. Store leftovers in a sealed container in the fridge for up to seven days.

NO OIL POTATO FLATBREAD

This two ingredient flatbread is very easy to put together and requires no oil or yeast by Catherine Barclay | makes 16 breads

INGREDIENTS

2 cups 2 cups mashed potato whole wheat flour handful of herbs, like parsley, chives, and rosemary (optional)

METHOD 1. In a large bowl combine all ingredients and pack into a nice dough ball. If it is sticky add a small amount of extra flour to help combine. 2. Sprinkle a little flour on your counter and place the large ball on top. Use the palm of your hands to roll it out into a long log. 3. With a serrated knife cut the log into large pieces. 4. Using more flour on the bench, roll each piece into a ball and then flatten by hand. Use a rolling pin to roll them out as thin round bread. 5. Heat a non-stick frying pan and cook the flatbreads for two minutes on either side. 6. Transfer each cooked flatbread into a tea towel lined plate, this helps keep them hot and soft before serving.