Flatbread With Eggplant, Goat Cheese And Tapenade

1. 1

   For the eggplant loaf, mix flour, olive oil, yeast, salt and water and knead for about 10 minutes.

2. 2

   Place dough in a bowl and cover with a cotton cloth and let rise until doubled in volume.

3. 3

   Preheat the oven to 200u00b0C (approximately 400u00b0F).

4. 4

   Divide the dough in half. Use a rolling pin to roll dough into flatbread.

5. 5

   Bake for about 30 minutes.

6. 6

   Let cool.

7. 7

   For the olive tapenade, pit black olives and coarsely chop.

8. 8

   In a blender, blend olives, olive oil and 1-3 anchovies to taste.

9. 9

   Tip: Tapenade can be refrigerated in an airtight container for one month.

10. 10

    Top flatbread with eggplant and sprinkle with goat cheese.

11. 11

    Bake for 5 minutes at 180u00b0C (approximately 350u00b0F).

12. 12

    Remove from oven, sprinkle with cherry tomatoes and olive tapenade.

13. 13

    Tip: Add a little water to tapenade, if needed. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.