With this recipe we travel around the world: We start from the “naan”, the soft Indian bread, during its leavening we go to Middle East with the “Baba ganoush”, also known as “aubergines caviar” and then we go back to Italy with our buffalo mozzarella!
The combination of oriental flavors with the typical Mediterranean flavor of buffalo mozzarella makes this recipe thrilling!

Difficulty
Low

Cooking
10 mins

Preparation
10 mins + 1h for bread leavening

Servings
4

Cost
Average

INGREDIENTS

00 Flour  430 g
Low-fat yoghurt 200 g
Yeast 15 g
Mandara Buffalo Mozzarella  (200 g)
Honey 1 teaspoon
Aubergines 600 g
Parsley a small clump
Garlic 1 clove
Lemon juice
Tahina 
50 g
Olive Oil to taste
Salt
 to taste
Pepper to taste

 

PREPARATION

Bake the whole aubergines at 180° C for one hour. They will be ready when they become very dark and the pulp inside can be extracted with a spoon

1

While the aubergines are in the oven, prepare the mixture for Naan. Dissolve the yeast in a cup with 50 ml of warm water and a teaspoon of honey. Pour the flour in a bowl and mix it with the prepared water, yeast and honey.

2

Mix all those ingredients until you get a lumpy aspect. At this point you can add the yoghurt and work the dough for about ten minutes.

3
When the mixture gets a smooth and compact consistence you can stop working it and leave it covered with a dry cloth over. It must double its volume and this will take about one hour, the same time the aubergines need to be ready!

4

In the meanwhile, mince the parsley and the garlic and cut the mozzarella into slices.

5

When the aubergines are ready, remove from the oven and dig the pulp with a spoon. Then in a mixer (this can also be easily done manually) mix the aubergines with parsley, garlic, tahini and lemon juice. When it’s ready, add a little olive oil.

6

At this point the mixture of naan will have doubled in size: divide it into many pats and create disk-shapes. Use a non-stick frying pan to cook one naan at a time. When it starts to bubble, you can turn it on the other side. It takes 1-2 minutes per side.

7

Just before removing the naan from the pan, put the slices of mozzarella over and then the baba ganoush.

8

 

Buon appetito!