Shish kebab, baba ganoush and flat bread

Baba ganoush

2 egg plants

1 dl olive oil

1 garlic clove

1 chili

fresh menthe

1 tea spoon cumin

1 table spoon tahini

lemon juice

salt and pepper

Cut the stem off the egg plants and cut in half. Make cuts in them so the olive oil can go into the fruit. Pour the olive oil over and salt. Bake in the oven in 175 degrees Celsius for 30-45 minutes. Take out of the oven and cool completely. Peel the garlic and add garlic, chili, the egg plants without the peel, tahini, cumin and menthe in a mixing bowl. Mix to a smooth sauce. Season with salt, pepper and lemon juice.

Shish kebab

500 g minced meat

2 garlic cloves

0,5 dl chick pea flour

1 tea spoon smoked paprika

1 tea spoon oregano

1 tea spoon cumin

1 dl milk

salt pepper

Pour the milk and the chick pea flour in a large bowl. Peel and grate the garlic. Add the meat, garlic and seasoning to the bowl and stir to an even mixture. Make kebabs of the meat and use barbeque sticks. Barbeque or bake in the oven in 225 degrees for 15 minutes.

Flat bread

50 g butter, room temperature

2 dl chick pea flour

3 dl wheat flour

2 table spoons baking powder

1 tea spoon salt

2,5 dl yoghurt

Mix flour, baking powder and salt. Crumble the butter in. Add the yoghurt and make a dough. Split the dough in 8. Use some extra flour and roll out flat breads. Barbeque 2-4 minutes on each side.

Serve the kebab in the flat breads with baba ganoush and cucumber and tomatoes.