Spicy Shrimp Baba Ghanoush Flatbread Food

SPICY SHRIMP BABA GHANOUSH FLATBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Preheat a charcoal grill for medium heat and lightly oil the grate. Poke several holes in the eggplant with a knife.
• Grill eggplant, red bell pepper, and green bell pepper until skin starts to blacken and flesh softens, 10 to 15 minutes.
• Place eggplant on a baking sheet. Chop red bell pepper and green bell peppers.
• Bake eggplant in the preheated oven until soft, about 20 minutes. Cool until easily handled, about 10 minutes. Peel off skin. Mash flesh into a coarse paste.
• Combine mashed eggplant, tahini, lemon juice, garlic, and cumin in a blender; puree until smooth. Pour into a bowl. Drizzle 1 tablespoon olive oil on top.
• Arrange flatbreads on a baking sheet. Spread 2 tablespoons eggplant puree and 1 teaspoon pesto on top of each flatbread. Top with 1/4 cup red bell pepper, 1/4 cup green bell pepper, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until mozzarella cheese and Parmesan cheese are melted, about 5 minutes.
• Toss shrimp with Cajun seasoning in a bowl.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook shrimp in the hot oil until opaque, about 3 minutes.
• Divide shrimp and tomato slices among flatbreads. Cut into slices or wrap up and serve with remaining eggplant puree on the side.

CLASSIC BABA GHANOUSH

Steps:

• Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
• Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.

SPICY SHRIMP BABA GHANOUSH FLATBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Preheat a charcoal grill for medium heat and lightly oil the grate. Poke several holes in the eggplant with a knife.
• Grill eggplant, red bell pepper, and green bell pepper until skin starts to blacken and flesh softens, 10 to 15 minutes.
• Place eggplant on a baking sheet. Chop red bell pepper and green bell peppers.
• Bake eggplant in the preheated oven until soft, about 20 minutes. Cool until easily handled, about 10 minutes. Peel off skin. Mash flesh into a coarse paste.
• Combine mashed eggplant, tahini, lemon juice, garlic, and cumin in a blender; puree until smooth. Pour into a bowl. Drizzle 1 tablespoon olive oil on top.
• Arrange flatbreads on a baking sheet. Spread 2 tablespoons eggplant puree and 1 teaspoon pesto on top of each flatbread. Top with 1/4 cup red bell pepper, 1/4 cup green bell pepper, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until mozzarella cheese and Parmesan cheese are melted, about 5 minutes.
• Toss shrimp with Cajun seasoning in a bowl.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook shrimp in the hot oil until opaque, about 3 minutes.
• Divide shrimp and tomato slices among flatbreads. Cut into slices or wrap up and serve with remaining eggplant puree on the side.

BABA GHANOUSH

Steps:

• Prick the aubergines/eggplant seveeral times with a fork.
• EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
• Allow the aubergines to cool.
• When cool, half the aubergines, scoop out all their flesh and discard the skins.
• Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
• Season to taste with salt and pepper.