Homemade Takeaway by Julie Goodwin ($39.99), published by Hachette Australia.
Photography – Steve Brown
“The best dining experiences always inspire me to try to recreate the dishes at home. A recent meal in a Lebanese restaurant had me desperate for more of this delicious smoky eggplant dip. I didn’t have any tahini on hand, but it’s simple to make and I have included a recipe for it in this chapter, too.
MAKES 2 CUPS
PREP TIME: 10 MINUTES + COOLING TIME
COOKING TIME: 5 MINUTES
3 small or 2 medium eggplants
¼ cup tahini
3 garlic cloves, peeled
Juice of 1 lemon
1 teaspoon salt
Olive oil, to drizzle
1 teaspoon chopped parsley
1 teaspoon finely chopped tomato
1 To get the smoky flavour you want, sit the eggplant directly on the gas burner on your cooktop. If you don’t have a gas cooktop, place the eggplant under a hot grill. Turn the eggplant regularly, until all the skin is charred and the eggplant is soft through. Place in a sink of water to cool. The skin will peel away easily from the flesh. Sit the flesh in a colander for a few minutes to drain.
2 Place the eggplant in the bowl of a food processor with the tahini, garlic, lemon juice and salt. Blend thoroughly, scraping down the sides of the bowl occasionally. The end result will be smooth, creamy and incredibly flavourful. Spoon into the serving dish and drizzle with olive oil, then scatter chopped flat-leaf parsley and chopped tomatoes over the top.
A must for any Lebanese meal.
Makes 12 pieces
Prep time: 15 minutes + 30 minutes resting
Cooking time: 15–20 minutes
4 cups self-raising flour
1 teaspoon salt
2 cups plain Greek yoghurt
1/4 cup olive oil 1 Combine the flour and salt in the bowl of an electric mixer with a dough hook attachment. Start the mixer on the slowest speed and add the yoghurt. Mix slowly until the flour is all incorporated and you have a soft dough. Knead the dough for at least another 5 minutes, until it is stretchy. If the dough is too sticky, add a little more flour.
2 Wrap the dough in plastic wrap and allow to rest at room temperature for half an hour or so. Divide the dough into 12 pieces and roll out on a floured surface to about 2 mm thick.
3 Heat a generous splash of olive oil in a frypan over a medium-high heat. When the oil is hot, place
one piece of flatbread in the base. It will immediately start to bubble up. Cook for about 40 seconds to a minute. When the edges are starting to look golden and the bread is becoming less floury looking
around the edges, flip it carefully with a spatula. Cook for a further 40 seconds to a minute and remove to a bread board, then cover with a tea towel to keep warm. Repeat with the remaining pieces of flatbread. ”