Fire Roasted Aubergine Kebabs

🧂 Ingredients

• 125 ml warm water

  (approx 40°C/104°F)
• 7 g dried yeast
• 1 tsp coconut sugar
• 350 g strong white bread flour
• 2 tsp cumin

  (ground)
• ½ tsp baking powder
• ½ tsp salt
• 125 g coconut yoghurt

  (at room temperature)
• 25 g coconut oil

  (melted and then cooled to room temperature)
• additional coconut oil for brushing
• 400 g can of chickpeas

  (drained and rinsed (approx 250g drained weight))
• 150 g cherry tomatoes

  (halved)
• 150 g cucumber

  (diced)
• 40 g red onion

  (diced)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 tsp garlic

  (minced)
• 1 tsp chilli flakes
• ½ cup fresh coriander

  (chopped)
• salt and pepper to taste
• 50 g almonds
• 20 g sesame seeds
• 10 g coriander seeds
• 10 g cumin seeds
• 1 tsp salt
• 1 tsp ground pepper
• 80 g tahini

  (runny variety)
• 2 tbsp water
• 1 tbsp maple syrup
• 2 aubergines

  (halved lengthways)
• 2 tbsp water
• 2 tbsp liquid smoke
• 2 cloves garlic

  (minced)
• ½ tsp salt
• 1 tbsp coconut oil

Instructions

• 1 Tip: Make the flatbreads in the morning before your lunch and then wrap them in
  foil and warm them in the oven before serving so that they are nice and soft.
• 2 Mix the warm water with the yeast and sugar and leave for 10 minutes to go nice
  and frothy.
• 3 In a large bowl mix the flour, cumin, baking powder
  [https://geni.us/avvbakingpowder] and salt until thoroughly combined.
• 4 Add the frothy yeast mixture to the bowl along with the oil and yoghurt. Mix to
  a smooth dough.
• 5 Knead the dough for 10 minutes, adding a little more flour if the dough is too
  sticky.
• 6 Put the dough in a lightly oiled bowl, cover it and set it aside somwhere warm
  to prove for 1 hour.
• 7 Divide the dough into four and roll out.
• 8 Heat your grill to a very hot setting.
• 9 Brush the flatbreads with oil and grill for 3-4 minutes until starting to brown.
  Turn over the breads, brush the other side with oil and grill for a further 3-4
  minutes.
• 10 Once they are cooked, leave them to cool. Wrap them in foil and warm them in the
  oven before serving.
• 11 Combine all of your chickpea salad ingredients in a bowl. Serve at room
  temperature.
• 12 Preheat the oven to 175°C fan (195°C conventional / 375°F / gas mark 5).
• 13 Combine all of the dukkah ingredients except the salt and pepper onto a baking
  tray [https://geni.us/avvbakingtray] and bake for 7 minutes until golden and
  aromatic.
• 14 Add the salt and pepper to the baked dukkah ingredients and blitz into a fine
  crumb using a blender or pestle and mortar.
• 15 Mix together all of the tahini sauce ingredients, adding more water if you
  prefer it to be a runnier consistency.
• 16 Serve at room temperature.
• 17 Tip: If you’ve got a barbecue handy then roast your aubergine halves on their
  own, skin side down for around 20 minutes until cooked through. If you don’t
  have access to a barbecue then follow the recipe below to get a nice, smoky
  flavour.
• 18 Preheat the oven to 220°C fan (240°C conventional / 475°F / gas mark 9).
• 19 In a small bowl mix together the water, liquid smoke, garlic and salt.
• 20 Place the aubergines skin side down on a baking tray
  [https://geni.us/avvbakingtray] and run a knife down the white flesh lengthways
  to cause slits.
• 21 Brush the water mix over your aubergines, ensuring that it goes into the slits.
• 22 Bake in the oven for 45 minutes, brushing the tops with oil halfway through,
  until the flesh is nice and soft and the aubergine is cooked through.
• 23 Serve everything in separate dishes for a ‘help-yourself’ style lunch. Serve
  with:
• 24 Muhammara dip (you’ve got to try our recipe for this dip!)
• 25 Pickled red cabbage
• 26 Pomegranate seeds
• 27 Salad leaves

Nutrition Info