Flatbread With Eggplant, Goat Cheese And Tapenade

Name: Flatbread With Eggplant, Goat Cheese And Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups flour; 7 3/8 tablespoons olive oil; 1 tablespoon fresh yeast; 9/16 tablespoon salt; 7/8 cup water; oregano; roasted eggplant; goat cheese; black olives Aragon; anchovies; extra-virgin olive oil; cherry tomatoes optional

Servings: persons

4 cups flour
7 3/8 tablespoons olive oil
1 tablespoon fresh yeast
9/16 tablespoon salt
7/8 cup water
oregano
roasted eggplant
goat cheese
black olives Aragon
anchovies
extra-virgin olive oil
cherry tomatoes optional

1
For the eggplant loaf, mix flour, olive oil, yeast, salt and water and knead for about 10 minutes.
2
Place dough in a bowl and cover with a cotton cloth and let rise until doubled in volume.
3
Preheat the oven to 200u00b0C (approximately 400u00b0F).
4
Divide the dough in half. Use a rolling pin to roll dough into flatbread.
5
Bake for about 30 minutes.
6
Let cool.
7
For the olive tapenade, pit black olives and coarsely chop.
8
In a blender, blend olives, olive oil and 1-3 anchovies to taste.
9
Tip: Tapenade can be refrigerated in an airtight container for one month.
10
Top flatbread with eggplant and sprinkle with goat cheese.
11
Bake for 5 minutes at 180u00b0C (approximately 350u00b0F).
12
Remove from oven, sprinkle with cherry tomatoes and olive tapenade.
13
Tip: Add a little water to tapenade, if needed. Serve immediately.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups flour, 7 3/8 tablespoons olive oil, 1 tablespoon fresh yeast, 9/16 tablespoon salt, and more.

Yes, Flatbread With Eggplant, Goat Cheese And Tapenade falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!