2 large eggplant
2 large garlic cloves, peeled and crushed
juice of 1 large lemon
3 tablespoons tahini paste stirred
1/4 teaspoon ground cumin
young spinach leaves chopped
Roast the eggplant at 425F for 35 minutes until charred and soft. Alternatively barbecue for 25 minutes. Then cool slit and scoop out the flesh into a bowl. Mash together with the garlic lemon juice tahini cumin and seasoning to taste. You could use a food processor for this if you prefer. The paste is baba ghanoush.
To assemble spread baba ghanoush over the warm flatbread top with spinach pepper slivers and olives.
Fold or roll cut diagonally and serve.
Use lavash or large tortillas .
This Recipe Serves 4
I can't find the lavish size in Shop Rite. kate, Location not stated.