Whoa, two posts in a row with 2 recipes each! I’m on a roll! Well, not really. It’s just a matter of mere coincidence. Though perhaps there aren’t coincidences at all…. it’s getting philosophical over here this morning. Time to stop and change the subject before my brain explodes trying to ponder that one.
Soooo, baba ghanoush! I’ve always secretly loved baba ghanoush more than it’s more famous friend hummus. Hummus can be a bit too beany sometimes if it’s not done right (or rather the way I like it to be done). Also, hummus tends to get way more attention, finding it’s way into grocery stores and restaurants everywhere. It’s a bit…tired. I think baba ghanoush deserves a chance in the sun.
When thinking about how to use up some baby eggplants from the farmer’s market, baba ghanoush automatically popped into my head. And, since I couldn’t make a dip without something to eat it with, I made kamut flatbreads. The flatbreads are super simple and somewhat similar to naan bread. I’ve been experimenting with kamut flour lately (an ancient grain), and decided to make some flatbreads with it. Try this super simple recipe and then let me know if you had enough will power not to finish all of it in one sitting….
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