Trio of dips with flatbread

Ingridents :

• 2 x 300 g pkts stone fire olive oil persian bread, warmed
• 2 medium eggplants
• 2 medium tomatoes
• 2 garlic cloves, chopped
• 1 teaspoon Coles brand ground paprika
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 2 tablespoons chopped coriander
• 500 g frozen broad beans
• 1 garlic clove, chopped
• 1/3 cup mint leaves
• 2 tablespoons lemon juice
• 2 teaspoons finely grated lemon zest
• 2 cups drained bottled pitted green olives
• 1 teaspoon crushed red chilli
• 1/2 cup flat-leaf parsley leaves
• 2 tablespoons extra virgin olive oil

Method :

1. Step 1
   To make eggplant dip, preheat oven to 200°C or 180°C fan. Bake eggplants on a baking tray for 1 hr or until soft. Halve lengthways and cool. Scoop the flesh from the skin into a bowl, discarding excess liquid. Meanwhile, score a cross in the base of each tomato. Place in a heatproof bowl. Cover with boiling water and stand for 2 mins. Drain and cool, then peel. Halve crossways. Scoop out seeds and discard.
2. Step 2
   Place the eggplant and tomato in a food processor. Add garlic, paprika, lemon juice, honey and coriander. Puree until smooth. Season with salt to taste.
3. Step 3
   To make broad bean dip, cook the broad beans in a large saucepan of boiling water for 3 mins. Drain and cool. Slip broad beans from skins. Process broad beans, garlic, mint leaves, lemon juice and zest in a food processor until smooth. Season to taste.
4. Step 4
   To make the olive dip, process all the ingredients in a food processor until almost smooth.
5. Step 5
   Place in bowls or on platters. Serve with flatbread.
   
   Source :  http://www.taste.com.au/recipes/34419/trio+of+dips+with+flatbread?ref=zone,feed-your-family