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1
Caramelize shallots and butter in medium-sized saute pan over low heat.
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2
Place eggplant in bowl, sprinkle with salt and let it sit for 30 minutes.
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3
Rinse eggplant, and toss in separate bowl with 11/2 tablespoons olive oil.
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4
Preheat oven to 275F.
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5
Place eggplant on nonstick sheet pan, and bake for 35 to 40 minutes, or until slightly golden and tender.
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6
Leave oven on, increasing temperature to 350F.
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7
In small bowl, mix remaining 21/2 tablespoons olive oil and garam masala.
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8
Using pastry brush, brush Flatbread with garam masala oil and place some caramelized shallots, sun-dried tomatoes, grape tomatoes and eggplant on top of Flatbread.
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9
Place Flatbread in oven at 350F for 5 minutes, or until hot.
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10
To serve, place warm Flatbread on each plate and top with sprigs of fresh thyme and freshly ground black pepper.
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11
Combine warm water, yeast and sugar in small mixing bowl.
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12
Let sit for 3 minutes, then add butter, salt and dill.
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13
Using an electric mixer fitted with dough hook or mixing by hand, add flour until fully incorporated and dough is smooth, but not sticky.
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14
Form into ball, place in lightly oiled bowl and cover with damp cloth.
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15
Let rise in warm place for about 45 minutes, or until tripled in volume.
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16
Preheat oven to 375F.
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17
Divide into 4 or 6 equal portions.
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18
On lightly floured surface, roll dough into thin, round discs about 6 to 8 inches in diameter.
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19
Place on lightly oiled sheet pan, and score with tines of fork.
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20
Brush with egg wash, and lightly sprinkle with kosher salt.
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21
Bake for 10 to 12 minutes, or until golden brown.
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22
Remove from pan and let cool.
