Ingredients (serves 4)
2 large eggplant
1 10 oz can of chickpeas (rinsed & strained)
2 heads of garlic
3 sprigs of rosemary
½ c all purpose flour
½ c durum flour
½ c cold water
extra virgin olive oil
salt and pepper to taste
Directions
Pre-heat your oven to 400 degrees. Wrap each head of garlic in aluminum foil and add a Tbsp of olive oil. Roast in the oven with the eggplant for 60 minutes.
While this is happening, chop the rosemary. Mix together the flour, water, rosemary, and salt and pepper until you have achieved a ball of dough. Set aside until you are ready to cook the flat breads.
When the garlic and eggplant are done, remove from the oven and place the eggplant in a mixing bowl. Cover the eggplant in plastic wrap and allow it to steam in the bowl for 10 minutes.
Press the soft roasted garlic from the skins strait into the food processor with the chickpeas and your desired amount of salt and pepper. When the eggplant are cool enough to handle, peel away the skins and add the eggplant to the food processor with ¼ cup of extra virgin olive oil. Then pulse to a smooth consistency.
Heat a metal sheet tray or a pizza stone in your 400 degree oven. Set up an area to dust with all purpose flour to roll the flat bread. Roll out several thin sheets of dough at a time and place them on the hot sheet tray or pizza stone.
Allow them to cook five minutes or until they are brown, keeping a close eye on them. When the flat bread is cool, brush them with olive oil and break them into large pieces and serve along side you eggplant dip.