Honey Whole Wheat Flatbreads and Eggplant Walnut Dip

This combination has become a go-to for me as an appetizer. The eggplant dip is an adaptation of a Turkish red pepper dip called Muhammara and the flatbreads are my take on a recipe from Plenty, one of my favorite cookbooks.



1 medium eggplant

1 small red bell pepper

1/2 cup raw walnuts

2 small cloves garlic

2 tsp. lemon juice

2 tsp. honey

about 1/3 cup olive oil

salt and pepper to taste

Char both the eggplant and pepper over an open flame (if you have a gas stove), turning them with metal tongs frequently. They will start to smoke and burn on the outside and that is ok! That’s what gives the dip it’s smokey flavor. When they start to fall apart too much to stay on the stove grate, take them off. If you don’t have a gas stove, roast in a 400 degree oven on a baking sheet with some olive oil for 25-30 minutes. Allow veggies to cool enough so that you can peel off the skins. You don’t have to remove all of the skin, but make sure you get rid of the parts that have turned black.

Place the eggplant and pepper if a food processor. Add walnuts, garlic, lemon juice, and honey. Pulse until combined. Slowly add olive oil in a steady stream while pulsing. You’ll use about 1/3 cup, but it’s up to you when you think it’s come together to a consistency you’re happy with. Season with salt and pepper to taste.


1 3/4cups whole wheat flour

1/4 cup corn meal

2 tsp. baking powder

3/4 tsp. sea salt

3/4 cup honey greek yogurt (or plain greek yogurt with 1 Tbs. honey stirred in)

1/4 cup olive oil

Pulse together the flour, cornmeal, baking powder and sea salt in a food processor. Add the yogurt and pulse until combined. Mixture should be starting to come together into a ball. Add olive oil until mixture comes together (you might not need to use all of it). Once mixture has formed a rough ball, take it out and shape it until a smooth ball, wrap in plastic wrap, and chill for at least 30 minutes.

Once chilled, divide the dough into eight small pieces. Roll each piece into a ball and roll each ball into a thin, flat circle with rolling pin. Make sure to do this on a lightly floured surface and flour your rolling pin as it become necessary. Dough should be 1/8 inch thick. Once you have you flatbreads ready, heat a cast iron skillet or nonstick pan over medium high and coat in butter. Fry each flatbread, one at a time, 2-3 minutes on each side. You’ll know it’s time to flip the flatbread when it starts to form bubbles. Re-coat the pan with butter as necessary.


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