Eggplant Dip With Coleslaw And Flatbreads - cooking recipe

Ingredients

2 cups teff flour or other gluten-free flour
3 small eggplants (about 1 2/3 lbs)
1/3 cup olive oil
2 cloves garlic, peeled
1 lb white cabbage, finely shredded
1/2 tsp salt
1 None red onion, peeled and thinly sliced
1 None red pepper, halved and thinly sliced
1 None green pepper, halved and thinly sliced
3-4 tbsp white wine vinegar
1/2 tsp cumin seeds
1/2 None dried red chili
1 tsp brown sugar
None None Lemon juice, to taste
1-2 tbsp tahini
1 tbsp sesame seeds, toasted
2-3 tbsp ghee

Preparation

To make the flatbread batter, mix the flour with 3 1/3 cups water, then leave in a warm place to ferment for at least 10 hours.
Preheat the oven to 400\u00b0F. Pierce the eggplants several times with a small sharp knife. Transfer eggplants to a baking sheet and drizzle with 3 tablespoons oil. Bake about 45 mins or until soft, adding the garlic cloves after 25 mins.
Meanwhile, prepare the coleslaw: Sprinkle the cabbage with 1/2 teaspoon salt and set aside for 30 mins. Mix in the onion, peppers, the rest of the oil and the vinegar. Use a pestle to coarsely crush the cumin seeds, chili and sugar in a mortar, seasoning and adding lemon juice to taste. Pour dressing over coleslaw and mix well. Chill until ready to serve.
Remove eggplants and garlic from the oven and allow to cool slightly. Crush garlic with a flat spatula. Slice eggplants open lengthwise and allow to cool for another 15 mins, then scoop flesh into a bowl. Stir in the tahini and garlic, seasoning and adding lemon juice to taste. Top with sesame seeds.
Drain the water from the top of the bread dough, then stir in enough fresh water to make a thin pancake batter. Season to taste. Heat the ghee in batches in 2 large pans. Pour in enough batter to thinly coat the bottom of the pan and cook for about 2 mins, then flip and cook another 2 mins. Repeat to make 16-18 flatbreads. Serve with the eggplant dip and coleslaw.