AUBERGINE LAHMAJOON

1 HR 30 MINS

Lahmajoon is often called Armenian pizza, though it’s not really a true pizza, more a flatbread.

The combination of aubergines and tomatoes calls for wines with high acidity and low tannins, like barbera, or juicy red wines like malbec and grenache. If you want to get into the true spirit of lahmajoon, pour a red Armenian wine made with the areni grape.

MAKES4

— 560g plain flour, plus more for dusting

— 1¼ tsp sea salt

For the topping

— 4 tbsp extra-virgin olive oil, plus more for drizzling

— 1 aubergine, weighing about 450g, cut into 2cm cubes

— 1½ tsp sea salt

— 1 x 400g tin of chopped tomatoes

— 1 tbsp tomato paste

— ½ small red onion, coarsely chopped

— 60g parsley leaves, or a mix of parsley, coriander, mint and / or dill

— 2 garlic cloves, thinly sliced

— 1 tsp paprika

— ½ tsp ground cumin — ½ tsp dried oregano — ¼ tsp chilli flakes

To serve

— 120g natural yogurt — chopped fresh herbs such a mint and dill — pickled red onions (optional)

— lemon wedges

In a large bowl, mix the flour, 360ml of roomtemperature water and the salt together with your hands until a shaggy dough forms. Dust a work surface lightly with flour, then turn the dough out on to the surface and knead until it starts to come together, about three minutes. Return the dough to the bowl, cover with a clean tea towel, and let it rest while you make the topping. If you prefer to make the topping ahead, make the dough and let it rest for 20 minutes before cutting and rolling it out.

In a large frying pan over a medium-high heat, warm two tablespoons of the oil. Add half of the aubergine, season with three quarters of a teaspoon of the salt and cook, stirring often, until the aubergine is soft in the centre and has reduced in size by nearly half, about six minutes. Transfer to a food processor. Repeat with the remaining aubergine using the same amount of oil and salt, then transfer to the processor.

Add the tomatoes and juices, tomato paste, onion, herbs, garlic, paprika, cumin, oregano and chilli flakes to the processor, and blend until a chunky purée forms. Let it cool to room temperature. If not using right away, cover and refrigerate.

Preheat the oven to 260C/240C fan/highest gas mark. Have two baking trays ready as well as four sheets of baking parchment cut to fit the trays (the lahmajoon will be baked one at a time, and the parchment makes it easier to transfer the dough to the trays and free up the trays for the next batch).

Dust a work surface lightly with flour and put the dough on it. Cut into four pieces and roll each piece into a ball. Dust a rolling pin with flour and roll out one piece of dough into a wide oval long enough to fill one of the sheets of baking parchment (at least 30cm long). It’s better for the dough to be too thin than too thick. Carefully transfer the first oval to the baking parchment and place on one of the baking trays.

Bake until slightly golden brown in a few spots, about five minutes.

While the first tray bakes, roll out the next round of dough, then bake it like the first. If some of the dough is stubborn and resists being rolled out, let it rest some more and start on another piece. Repeat the rolling and baking process until you have a stack of four baked ovals.

When the baked dough is cool enough to handle, spread a quarter of the topping over each piece in an even layer, smoothing it out to the edges and ensuring it’s not too thick in places. Bake one lahmajoon at a time until the edges are crisp and browned in spots, 7-10 minutes.

Top with a drizzle of olive oil, a spoonful of yogurt, herbs and pickled onions (if using). Serve with lemon wedges.