Grilled naan with Baba ghanoush, minced beef and fried eggs
Ingredients (serves 4)
For 12 naan breads
- 500 g Mix for naan
- 280 ml water (room temperature)
- 25 ml olive oil
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the baba ghanoush
- 2 aubergines
- 2 cloves of garlic
- 1 tsp (smoked) paprika powder
- 1 tsp cumin powder
- Fresh rosemary
- Olive oil
- Salt and pepper
- 300 g minced beef
- 4 eggs
- 1 tbsp harissa powder
Make the baba ghanoush
Cut each aubergine in half lengthwise and make a few cuts in the flesh. Season the flesh with pepper, salt, garlic, paprika powder, cumin powder, olive oil, and rosemary.
Place the aubergine halves back together and wrap the aubergines in aluminium foil.
Bake the aubergines for 45 minutes at 180°C. Allow to cool and remove the flesh from the peel with a spoon.
Make the grilled naan breads
Add mix, water, and oil together and knead for 5 minutes by hand or in a food processor until you have a smooth dough.
Cover the dough with a tea towel. Let rise at room temperature for 60 minutes. Divide the dough into 12 pieces and shape them into balls. Cover and let rise at room temperature for 10 minutes.
Roll the balls of dough out into an oval shape (12 cm x 18 cm). Place an anti-stick pan over medium heat. Fry until both sides of the naan are golden brown.
Cut each naan in half and then into quarters. Sprinkle with olive oil, coarsely ground pepper, and salt and grill the bread on a grill plate or in a grill pan.
Finish the recipe
Fry the minced beef and finely chopped parsley in the pan.
Make one fried egg per person. Spread the baba ghanoush on the naan, top with the minced beef, and garnish with a fried egg and some harissa powder.4