Eggplant Dip with Turkish Flatbread
FEATURING MONJAY MEZZA’S EGGPLANT DIP
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
SERVES: 4 – 6 as a shared starter
COOK TIME: 20 minutes + proving
Comfort food isn’t just comforting because it’s delicious; it’s comforting because it’s also easy to make. And nothing fits those criteria better than warm, Turkish flatbread and our own Eggplant Dip. Of course, you can simply buy ready-made flatbread and warm it through in the oven, or even buy a loaf of sourdough, slice it thickly and grill it with a little olive oil. But, really, the real deal is easy, satisfying and so much better.
Originating in ancient Egypt, flatbread has since travelled around the world and been adopted by numerous food cultures, each taking it in its own direction. What makes Turkish flatbread different is the addition of yoghurt, which keeps it moist and tender and adds a superb tangy edge which only makes them more moreish than usual.
Here, we’ve paired them with our own eggplant dip, but Turkish flatbread is simply a vehicle for whatever you feel like at the time. In the mood for something sweet? Top with yoghurt and drizzle with honey. Got some leftovers for the morning? Top with eggs and bacon and make a breakfast wrap. Versatile, delicious, cheap and quick – it really is the ultimate comfort food.
- 400 grams of plain flour
- 1 packet dried yeast (7 grams)
- 1/3 cup of Greek yoghurt
- Olive oil
- A clove of garlic
- Monjay’s Eggplant Dip
Combine the flour, yeast and a teaspoon of salt in a stand mixer fitted with a dough hook. Mix the yoghurt with 200ml of warm water. With the motor running, slowly add the yoghurt mixture to the stand mix and let it knead until it looks elastic and comes away from the walls easily (around 5 minutes).
Remove the bowl of the stand mixer. Drizzle the dough ball with a little olive oil and then roll it around so it’s all covered. Cover with a tea towel and put it to one side as it doubles in size, around 45 minutes.
While the dough rises, crush the garlic clove in a mortar and pestle with a pinch of coarse salt, then add two tablespoons of olive oil and stir to combine. Set aside.
Divide the dough into eight balls and roll each into a flat disc around half a centimetre thick. Heat a barbecue or griddle pan to a medium-high heat and grill each flatbread with a little olive oil until charred and cooked, maybe around five minutes.
As each flatbread comes off the heat, brush with the olive oil/garlic mixture. Serve alongside our eggplant dip.
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