hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Baba Ganoush Flatbread

Baba Ganoush Flatbread

Hi everyone! This recipe is my spin on baba ganoush, a delicious eggplant dip that can be found in many mediterranean cuisines. I love using chickpea flour in savory dishes and I ADORE eggplant, so naturally this combo popped in my head. The ingredients are dairy, gluten, soy, nut, and corn FREE - so those with dietary allergies like me can rejoice! It's also an easy recipe to follow, and the reward of flavorful flatbread is beyond worth it. Please let me know your thoughts if you try it out! Next time I'd like to add some kalamata olives too.

Baba ganoush:
• 1 large eggplant
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini
• ¼ teaspoon garlic powder
• 1 pinch cumin powder
• salt to taste
• freshly ground pepper to taste

• 1 cup chickpea flour
• 1 flax egg (combine 1 tablespoon flax meal with 3 tablespoons warm water)
• ½ cup water
• ¼ teaspoon paprika
• ¼ teaspoon cumin

Flatbread toppings:
• ⅓ cup cherry tomatoes, chopped
• ⅓ cup cucumber, chopped
• 1 tablespoon tahini
• ½ tablespoon extra virgin olive oil
• salt to taste
• fresh parsley, for garnish

1.  Preheat the oven to 450 degrees F. Prep two baking sheets - one medium sized for eggplant, and one larger, lined with parchment paper for flatbread. 

2. Wash eggplant and fully dry, then place on medium baking sheet. Leave in oven for about 35-40 minutes, or until skin is soft and fully cooked. 

3. While eggplant is baking, make flatbread batter by adding all ingredients in a medium sized bowl and whisking well. Put in the refrigerator for about 15-20 minutes, to let the batter thicken a bit. 

4. Once eggplant is done, take out of oven, slice in half, and drain any excess water in a strainer. Then transfer to blender and blend on medium high. After a couple minutes, you should have a dip-like consistency. Add remaining baba ganoush ingredients (lemon juice, tahini, pepper, salt, cumin), and blend on low for an additional 30 seconds/1 minute. 

5. Now that you've got the baba ganoush ready, return to the flatbread! On the parchment paper tray, pour out batter and smooth into a rectangular shape with a spoon or spatula.

6. Turn down oven to 400 degrees F, and bake for 25-30 minutes, or until ends of flatbread appear crisp and are slightly detached from parchment paper. 
***For a WARM flatbread, add a layer of baba ganoush at the 15 minute mark. For a CHILLED flatbread, add baba ganoush after flatbread crust has fully baked. I personally prefer it warm!

7. Once flatbread crust has finished baking, take out of the oven and let cool for 5 minutes. Top with cherry tomatoes, parsley, cucumber, and salt. For the final touches, drizzle with olive oil + tahini, and serve! 


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