CILANTRO FLATBREADS WITH SPICED EGGPLANT AND SPLIT PEA DIP

CILANTRO FLATBREADS WITH SPICED EGGPLANT AND SPLIT PEA DIP image

Yield 4 people

Number Of Ingredients 26

Ingredients

Cilantro Flatbreads:
5 cups white bread flour, plus extra for dusting
1/4 ounce pakage active dry yeast
2 teaspoons sea salt
1 tablespoon cumin seeds, lightly toasted in a dry skillet
A large handful of cilantro, chopped
1 red serrano chile, seeded and finely chopped
About 4 cups warm water
Olive oil, for brushing
Spiced Eggplant:
Freshly squeezed juice of 1 lemon
1 red serrano chile, seeded and chopped
A large handful of fresh mint leaves, finely chopped
1/2 cup olive oil
3 eggplant, cut into chunks
1 red onion, cut into wedges
Flat-leaf parsely
Sea salt and freshly ground black pepper
Split Pea Dip:
2 cups yellow split peas, about 10 oz.
1 teaspoon cumin seeds, lightly toasted in a dry skillet, then ground in a coffee grinder
Freshly squeezed juice of 1 lemon
2 garlic cloves, crushed
1/4 cup olive oil, plus extra to serve
A handful of fresh dill, coarsely chopped
Sea salt and freshly ground black pepper

Steps:

To make the flatbreads, put the flour in a large bowl, then stir in the yeast, salt, cumin seeds, cilantro, and chile. Make a well in the center and add the water. Mix with your hands to form a dough. Either transfer to an electric mixer fitted with a dough hook or continue kneading by hand on a lightly floured surface for about 10 minutes or until the dough is smooth and springy to the touch. Return to the bowl, lightly brush the top with oil, then cover with plastic wrap. Let rise in a warm place for 30 - 40 minutes. To make the spiced eggplant, put the lemon juice, chile, mint, olive oil, 1 teaspoon salt, and pepper in a blender and process until smooth. Put the eggplant and red onions on the baking tray. Pour the olive oil mixture over the vegetables and massage in well with your hands. Bake in a preheated oven at 400? for 30 minutes, then transfer to a serving bowl and top with the parsley. To make the dip, put the yellow split peas in a medium saucepan, then cover with cold water and add 1 teaspoon salt. Bring to a boil and cook for 30 - 40 minutes until soft. Drain, then transfer to a food processor. Add the cumin, lemon juice, garlic, and olive oil and blend to a smooth purée. Add salt and pepper to taste, then transfer to a bowl and sprinkle with extra olive oil and some dill. Meanwhile, to cook the flatbreads, transfer the dough to a lightly floured work surface and knead for a few minutes. Divide into 20 - 25 balls. Using a rolling pin, roll the dough balls into thin, flat ovals. Put on a lightly greased baking tray and cook in batches in a preheated oven at 450? for 15 - 20 minutes until golden and puffy. Serve the flatbreads with the spiced eggplant and dip.