Flatbreads with steak and baba ghanoush

Method

1. For the baba ghanoush, push 3 clean, sturdy sticks (or metal skewers) into the aubergines lengthways. Set over the campfire embers, or on the barbecue on a rack almost touching the coals (for home cooking, see tip). Cook, turning occasionally, until charred all over, soft and tender – this will take around 20-30 minutes.
2. When cool enough to handle, peel the skin off with your fingers and either roughly chop or pull apart into long chunks, into a bowl. Stir in the tahini, garlic and lemon juice, then season well, using a spoon to chop the pieces up a little more.
3. In a bowl or large freezer bag, stir together the flour, yogurt, baking powder and a good pinch of salt. When the mixture starts coming together, flour your hands and knead the dough on a lightly floured surface (a cling film-covered tray or picnic table). Divide the dough into 4 equal pieces, then roll out into circles 2-3mm thick (a wine bottle makes a good rolling pin). Heat a griddle pan over the campfire or barbecue (or on a hob). Cook the flatbreads one by one in the pan for 2-3 minutes, turning once, until golden on both sides. Keep warm.
Recipe continues after advertising
Advertisement
4. Rub the steaks with oil, season and cook in the griddle pan, turning 1-2 times, for 3-5 minutes for medium rare. Rest for 5 minutes, then slice.
5. Serve the flatbreads with the sliced steak, baba ghanoush and a handful of baby leaves.