Preparation
Step 1
Place aubergines on the barbecue and cook for 30-40 minutes turning from time to time.
Step 2
Place cumin in a pan and toast either on the grill or on the stove.
Step 3
Chop the garlic and the aubergines.
Step 4
Mix together garlic, aubergines, toasted cumin add lemon zest and juice. Add salt and pepper to taste. Serve with Roosterkoek bread.
Step 5
Mix the yeast , sugar with 100ml of warm water and stir , the mixture will start to foam after 5 minutes or so. In a separate bowl mix together the flour and salt add the oil and the yeast mix, and enough water to make a slightly moist dough. Turn the dough out on a floured surface and kneed for a five minutes. Place the dough in a oiled bowl and cover with cling film or a damp cloth, and allow to rise for about an hour.
Step 6
Divide the mixture into roughly 12 equal pieces and shape into slightly flattened balls. Place onto a floured board or lightly greased tray and cover again with a damp or cling film and leave to rise for for a further 15 minutes. Gently lift the dough ball and place on the barbecue.
Step 7
Turning a couple of times until the bread is nicely marked and well puffed up and become crusty on the outside.
Step 8
Brush with a little olive oil and serve straight away.
©foodnetwork
Ingredients
For the cumin and aubergine dip
2 aubergines
2 teaspoons cumin
1-2 garlic cloves
400ml yogurt
Juice and zest of half a lemon
Salt and coarsely pepper to taste
For the roosterkoek bread
400g plain flour, plus extra for dusting
1 packet dried yeast
1 teaspoon salt
2 teaspoons caster sugar
50ml vegetable oil
225-250ml warm water