Celebrating both fall and hummus’ under-appreciated brother with this fall squash babaghanoush. A simple, easy, and DELICIOUS dip of roasted eggplant, carnival squash, garlic, tahini, and lemon juice. Served with crispy and flaky flatbread.
I know you love hummus but what about babaghanoush?! The classic mediterranean roasted eggplant and tahini dip deserves more love. It’s just as creamy but with an eggplant base instead of chickpeas. I swear you’ll love it even if you aren’t a fan of eggplants. And don’t even get me started on how fun it is to style any dip! Easily one of my favorite parts of making it.
As for this flatbread, it started with an intention to make pita bread. I ~altered~ a recipe I found online and thought it would still lead to pita bread. It did not. But that’s ok! Because whatever this is, I’m addicted. Fluffy, crispy, golden-brown, and so fun to eat plain or dip in things. I was quite generous with the olive oil here and think that was key to the final product.
The Rundown
1. Preheat your oven to 400 F and roast eggplant, carnival squash, and garlic. You can use any squash here and butternut squash should turn out pretty similar to the carnival squash I used.
2. For the flatbread, mix ingredients together and let rise for an hour. Preheat a cast-iron or any oven-safe pan at 300 F for 10 min, put it on the stove, and cook your flatbread! About 5 min per piece.
3. Blend the fall squash babaghanoush. You really do need all that tahini for the creamy texture!
4. Style. I topped mine with pomegranate seeds, olive oil, paprika, mint, basil, oregano, pistachios, and sesame seeds.
Fall Squash Babaghanoush with Flaky Flatbread
Ingredients
Babaghanoush
- 1 large eggplant, quartered
- 1 carnival squash sub 1/2 butternut squash
- 1 garlic pod
- ⅓ cup tahini
- 1 tbsp lemon juice
- 1 tsp paprika
- ¼ tsp sea salt
- ¼ tsp cayenne optional
Flatbread
- 2 cups bread flour sub half all-purpose half whole-wheat or white whole wheat (*not tested)
- ½ cup warm nondairy milk
- 1.5 tsp active dry yeast
- ½ tsp sugar
- ⅔ cup warm water
- 1 tbsp extra virgin olive oil
Instructions
- For the flat bread, mix active dry yeast, sugar, and warm water. Wait 5-10 min until it starts to bubble. Then mix with the rest of the bread ingredients. Knead for ~ 3-4 min, adding more flour if necessary. Let it rise in a well-oiled bowl for an hour.
- Preheat oven to 400 F. Brush top of eggplant and squash with olive oil and sea salt.
- Peel paper off garlic and wrap it in foil.
- Place eggplant, squash, and garlic in oven. Take eggplant out after 30 minutes and take squash and garlic out after 40 minutes.
- Let the oven-roasted goodies cool before blending all the babaghanoush ingredients.
- For the bread: preheat a cast-iron or oven-safe pan at 300 F for 10 min. Then place it on the stove at medium heat.
- Take some olive oil in your hands and shape the dough into about 5-6 pieces. Toss it onto the pan and smooth out the edges. Flip when bubbles show up on the surface, about 2-3 minutes. Cook for 2-3 minutes on the other side.
