Ingredients
- 2 medium eggplants
- 2 Tbsp tahini
- ½ cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp Ras el Hanout spice
- 1 smoked trout, skin and bones removed
- 2 Tbsp toasted sesame seeds
- salt and freshly ground black pepper
- 4 flatbreads
- ½ cup mustard seed oil
- juice of 2 limes
Instructions
1 Preheat oven to 180°C. Place the eggplants on a roasting tray and bake for 1 hour, until very soft. Halve, scoop out the flesh and place in a food processor with the tahini, oil, garlic, spice, trout and sesame seeds. Purée until very smooth then season with salt and pepper.
2 Place the flatbreads on a baking tray, brush with mustard seed oil and lime juice, then season with salt and pepper. Bake for 15 minutes, until crisp, then serve with smoked trout babaghanoush.