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Baba Ghanoush, Lavash Crackers and Marinated Olives

A hearty plate of Mediterranean eggplant spread and olives with crispy Middle Eastern flat bread.
Baba Ghanoush, Lavash Crackers and Marinated Olives

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Servings: 5
Total Time: 2 hours
Recipe by: Rae

Ingredients

Lavash: Makes 8 long crackers
1 cup all-purpose flour
2 cups whole wheat flour
3/4 teaspoon salt
1 cup warm water
1 package yeast (.25 ounce)
1 TBSP honey
1/3 cup extra-virgin olive oil, plus extra for brushing
Baba Ghanoush:
1 large eggplant
2 garlic cloves, peeled and sliced
1 tsp olive oil
salt & pepper
1 TBSP tahini, plus more as needed
1 TBSP fresh lemon juice
1/2 tsp ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
Marinated Olives:
1 cup assorted olives (any kind you like, green, black, Greek, garlic stuffed, cheese filled, etc)
1 tsp lemon zest
1 tsp lemon juice
1 tsp orange zest
2 tsp orange juice
1/2 tsp fresh basil
1/2 tsp fresh oregano
1 tsp fresh parsley
Pinch cracked black pepper (however much you like, add some red pepper flakes if you like)
1 tsp olive oil

Directions

1. Begin by making the lavash dough:

a. In a small dish combine the water, yeast and honey. Allow water mix to sit 3 minutes

b. In a stand mixer with the dough hook combine the flours and salt.

c. Turn the mixer on low and add the water mixture and olive oil. Allow the dough to form a ball and then continue to mix for 7 minutes.

d. Turn the dough on to a floured surface and form a ball. Cut the ball into 8 equally sized pieces.

e. Roll the dough pieces in to balls and place on a baking sheet. Cover with a towel and let sit a warmish place for 1 hour.

2. Next prepare the eggplant for the baba ghanoush:

a. Heat the oven to 425 degrees F.

b. Slice the egg plant in half lengthwise. With the tip of the knife score 4-5 slices into the flesh of each half. Insert the garlic slices into the score marks.

c. Place the eggplant, flesh side up, on a baking sheet and drizzle with olive oil, salt & pepper.

d. Roast in oven until the flesh it very tender. About 20-25 minutes. Allow to cool 10 minutes before handling.

3. Make the marinated olives: Put all the ingredients into a bowl and toss together. Allow to sit out, (up to 4 hours) covered until serving. Refrigerate as needed.

4. Finish the baba ghanoush. Peel the eggplant and discard the skin. Add the flesh and all the other ingredients to a food processor. Puree until smooth and fluffy. Taste and season with more salt, lemon juice or tahini if needed. Garnish with olive oil, smoked paprika or fresh chopped parsley. Allow to sit out, (up to 4 hours) covered until serving. Refrigerate as needed.

5. Roll the lavash: Place 4 baking sheets upside down on the work surface. Pat one dough ball down to a flat disk and start passing it through the widest setting on your pasta roller. Keep adjusting the pasta roller narrower and narrower until it is paper thin and place the sheets on the prepared pans. Alternately, you can use a rolling pin on a lightly floured surface and roll out paper thin. Repeat with all the balls. Place 2 sheets of rolled dough on to each inverted pan.

6. Prepare lavash for baking: Heat oven to 375 degrees F. Brush the dough rolled with olive oil and sprinkle with your favorite toppings. (I used granulated garlic, onion, sesame seeds, poppy seeds, kosher salt and cracked black pepper, use any or all or cumin seeds, smoked paprika...whatever your heart desires).

7. Bake for 7 minutes and then rotate the pans and bake until tops are evenly brown and dough looks dried and crisp, about 7 more minutes.

8. Allow to cool on baking sheet.

9. Serve the baba ghanoush, olives and crackers. The bread can be broken in pieces ahead of time or at the table.

Notes & Tips

The lavash can also be cut into smaller cracker shapes prior to baking for a more uniform look.




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