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Eggplant Lahmajoon

4 Servings

Wine-Style-Eggplant- Lahmajoon-Wine-Issue-2021

Reprinted with permission from Wine Style: Discover the Wines You Will Love Through 50 Simple Recipes by Kate Leahy, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House. Photographs copyright © 2021 by Erin Scott
For the Dough
 4 cups all-purpose flour, plus more for dusting
 1 ½ cups room-temperature water
 1 ¼ tsp kosher salt
For the Topping
 4 tbsp extra-virgin olive oil
 1 eggplant (a smallish Italian or globe variety; about 1 pound), cut into ½-inch cubes
 1 ½ tsp kosher salt
 1 14.5-oz. can diced tomatoes with juices
 1 tbsp tomato paste
 ½ small red onion, coarsely chopped (about ¾ cup)
 1 cup loosely packed fresh flat-leaf parsley leaves or a mix or parsley, mint, cilantro, and/or dill
 2 garlic cloves, thinly sliced
 1 tsp paprika
 ½ tsp ground cumin
 ½ tsp dried oregano
 ¼ tsp red pepper flakes
For Serving
 extra-virgin olive oil for drizzling
 ½ cup plain whole milk yogurt
 chopped fresh herbs (such as mint and dill) and pickled red onions or pepperoncini, thinly sliced, for serving (optional)
 lemon wedges for serving
To Make the Dough

In a large bowl, mix the flour, water, and salt together with your hands until a shaggy dough forms.


Dust a work surface lightly with flour, then turn the dough out onto the surface and knead until it starts to come together, about 3 minutes. (Knead by pressing the heel of your hand into the dough and pushing the dough away from you, then dragging it back with your hand and repeating.)


Return the dough to the bowl, cover with a kitchen towel, and let rest while you make the topping. (If you prefer to prepare the topping ahead, make the dough and let it rest for 20 minutes before cutting and rolling it out.)

To Make the Topping

In a large sauté pan over medium-high heat, warm 2 tbsp. of the oil.


Add half of the eggplant, season with ¾ teaspoon of the salt, and cook, stirring often, until the eggplant is soft in the center and has reduced in size by nearly half, about 6 minutes.


Transfer to a food processor


Repeat to cook the remaining eggplant using the same amount of oil and salt, then transfer to the processor.

To Make the Lahmajoon

Add the tomatoes and juices, tomato paste, onion, parsley, garlic, paprika, cumin, oregano, and red pepper flakes to the processor and blend until a chunky purée forms. (You should have about 4 cups.) Let cool to room temperature. If not using right away, cover and refrigerate. You can spread the topping on the flatbread while it is still chilled.


Preheat the oven to 500°F. Have two half-sheet pans ready as well as four sheets of parchment paper cut to fit the pans. (The lahmajoon will be baked one at a time, and the parchment makes it easier to transfer the dough to the pans and free up the pans for the next batch.)


Dust a work surface lightly with flour and put the dough on top. 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 the parchment paper (at least 13 inches long). It’s better for the dough to be too thin than too thick. Carefully transfer the first oval to the parchment paper and place on one of the sheet pans. Bake until slightly puffed and golden brown in a few spots, about 5 minutes. While the first pan bakes, roll out the next round of dough, then bake it like the first. If the dough is stubborn and resists being rolled out, let the piece rest some more and start on another piece. Repeat the rolling and baking process until you have a stack of four baked ovals. Keep the oven at 500°F.


When the baked dough is cool enough to handle, spread just under 1 cup of the topping over each piece in an even layer, smoothing it 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 to 10 minutes.


Top with a drizzle of oil, a spoonful of yogurt, and herbs and pickled onions (if desired). Serve with lemon wedges. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheated in a toaster oven. Once topped and baked, lahmajoon also can be frozen for up to 1 month. Bake from frozen at 400°F until heated all the way through and crisp on
the edges.

Nutrition Facts

Servings 0