Hannah's Nut Free Aubergine dip and Cheesy flatbread

Hannah's Nut Free Aubergine dip and Cheesy flatbread
  • Time 45 minutes
  • Serves 4
  • Difficulty Medium
    • 190g of grated Barbers Red Leicester
    • 1 x Aubergine
    • 4 x Garlic cloves
    • 1Tbls of Tahini
    • 2 x Lemons
    • 125 ml Olive Oil
    • 5Tspn Smoked Paprika
    • 200g Strong White Flour
    • 100g Cubed Vintage Cheddar
    • Sea Salt
    • 1 sachet of easy dried yeast
    • Fresh Thyme
    1. Peel the garlic, slice the aubergine length ways and sprinkle with sea salt and smoked paprika, place on backing tray and drizzle with oil. Roast at 190 degrees for 20 min or until golden brown Squeeze the lemons into a food processor along with a table spoon of tahini. Now add the roast aubergines and garlic along with the oil from the baking tray and the grated red Leicester. Blend slowly adding the olive oil until smooth and emulsion forms.
    2. For the flat bread. Take 200g of strong white bread flour add to a bowl with easy dried yeast, 1tsp of salt and one of sugar. Take warm water and mix with the flour until a dough is formed. Knead in the bowl until workable. Leave to rise for 40 mins, turn out on a floured surface and knead again. Roll out roughly and stud with cubes of vintage cheddar and fresh thyme. Place in a hot oven 200 for 15-20 minutes or until golden and cooked through.