Baba ganoush with flat bread and salad
No problems with the smoke alarm as I chargrilled the two aubergines ( eggplants) on the barbecue in the garden. When cool I removed the skins and chopped the flesh, this was mixed with 2 tsp tahini, 2 cloves of chopped garlic and a couple of squeezes of lemon juice and was left in the fridge overnight for the flavours to blend.
The flat bread started out as a batch of dough made in the bread maker. I gave the dough a quick knead then rolled out pieces till about 1/2 cm thick. One I topped with linseed another with caraway seed, the others left plain. These were placed on an oiled baking dish and left in a warm place for 1/2 hour then baked at 400F till ready.
The salad was tomato, cucumber, onion, garlic and flat leaved parsley. The baba ganoush was garnished with mint and flat leaved parsley.
Overall a good combination of flavours although I would have prefered the baba ganoush a bit less smoky than it turned out.