For the babaganush, roast the eggplant in a roaster for 25 minutes at 200° C in the oven. Add the garlic cloves and roast for another 15 minutes until both are very soft. Cut the eggplant in half and scrape the flesh from the skin. Peel the garlic and puree with the eggplant flesh, spices, tahini, lemon juice and oil until smooth and creamy. Then season with salt and pepper to taste. Set aside, covered.
For the flatbreads, sift flour, polenta, baking powder and salt into a bowl. Rub the butter into the mixture until fine crumbs form. Add the sesame seeds to taste and work in the water, first with a wooden spoon and finally with your hands. Shape the dough into a ball – add more water or flour if needed. Knead the dough on a floured work surface until soft. Divide into 6 pieces and shape each into a ball. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes. Roll the dough balls into 5 mm thick patties and fry in a lightly greased pan over medium heat for a few minutes on each side until golden brown. Garnish the babaganush with cilantro and serve with the warm flatbreads.
Preparation Tip:
Babaganush is very popular in Arabic cuisine and refers to an eggplant puree with sesame paste, usually served with freshly baked bread.
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