12 baby aubergine OR 2 large aubergine, cut into 2cm thick slices 30ml olive oil 250ml greek yoghurt 45ml tahini paste 2 cloves of garlic, minced
Slice the aubergine in half and score the flesh. Brush the olive oil on the scored side and either grill over an open fire or in a very warm pan until cooked and slightly charred. Arrange the aubergine on a serving plate. Add the yoghurt, tahini paste and garlic to a small bowl and mix together. Smear the tahini paste against the side of the bowl and scrape it off again so that it mixes through the other ingredients. Serve the sesame dressing on the aubergine at room temperature.
Bazlama is known as village bread in Turkey and is a super tender flatbread, very similar to naan. This bread can be cooked in a pan or on an open fire.
12,2ml instant yeast 15ml sugar 310ml warm water 190ml Greek yoghurt 30ml olive oil 10ml salt 4 x 250ml + 125ml flour + extra 60ml parsley, finely chopped
Add the yeast and sugar to the bowl of a stand mixer fitted with the dough hook. Pour in the water and stir to dissolve the sugar. Set aside for 10 minutes, until frothy. Now add the yoghurt, olive oil and salt and whisk together by hand. Add the flour and parsley and turn the mixer on a low speed until the dough comes together. If it is VERY wet you can add another 60ml of flour. Knead the dough in the machine on a medium speed for 5 minutes. Transfer the dough to a work surface and divide into 10 equal pieces. Dust with flour, cover with a tea towel and allow to rest for 15 minutes. Roll each dough portion to a 15cm diameter circle. Brush the tops with olive oil. Place a pan on medium-low heat and allow it to warm up. Slice the first flatbread, oiled side down, into the pan and brush the top with olive oil. Cook the bread for 1minute 40 seconds and flip it over. Cook for another 1 minute 40 seconds. The bread should have bubbles after cooking for the first 1 minute and about 20 seconds. If your bread does not look like the photograph below, turn the heat up a notch. Repeat with the other breads. Keep the cooked flatbreads wrapped in a tea towel until you are ready to serve them.
My Whisk and I 