Baba ganoush and prawn flatbreads

    1 hour 23 min

    A homemade baba ghanoush, made with blackened aubergine and peppers, is spread onto flatbreads, then topped with pesto, spicy prawns and grated cheese. Bake until the cheese has melted, then serve!


    2 people made this

    Ingredients
    Serves: 4 

    • 1 large aubergine
    • 1 red pepper
    • 1 green pepper
    • 120g tahini
    • 4 tablespoons lemon juice
    • 4 cloves garlic, minced
    • 2 teaspoons ground cumin
    • 2 tablespoons extra-virgin olive oil, divided
    • 4 flatbreads
    • 4 teaspoons basil pesto
    • 450g grated mozzarella
    • 80g grated Parmesan cheese
    • 450g prawns
    • 1 tablespoon Cajun seasoning, or more to taste
    • 3 tomatoes, cut into 16 slices

    Method
    Prep:35min  ›  Cook:38min  ›  Extra time:10min  ›  Ready in:1hr23min 

    1. Preheat oven to 180 C / Gas 4.
    2. Preheat a charcoal barbecue for medium heat and lightly oil the grate. Poke several holes in the aubergine with a knife.
    3. Cook aubergine, red pepper and green pepper until skin starts to blacken and flesh softens, 10 to 15 minutes. You could also do this step under a hot grill or over a gas flame.
    4. Place aubergine on a baking tray. Chop red pepper and green peppers and set aside to use later.
    5. Bake aubergine in the preheated oven until soft, about 20 minutes. Cool until easily handled, about 10 minutes. Peel off skin. Mash flesh into a coarse paste.
    6. To make the baba ghanoush: Combine mashed aubergine, tahini, lemon juice, garlic and cumin in a blender; puree until smooth. Pour into a bowl. Drizzle 1 tablespoon olive oil on top.
    7. Arrange flatbreads on a baking tray. Spread 2 tablespoons baba ghanoush and 1 teaspoon pesto on top of each flatbread. Top evenly with chopped red and green peppers, mozzarella and Parmesan cheese.
    8. Bake in the preheated oven until cheese has melted, about 5 minutes.
    9. Toss prawns with Cajun seasoning in a bowl.
    10. Heat remaining 1 tablespoon olive oil in a pan. Cook prawns in the hot oil until opaque, about 3 minutes.
    11. Divide prawns and tomato slices on top of flatbreads. Serve with remaining baba ghanoush on the side.

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