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Eggplant Flatbread

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Eggplant Flatbread
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
457
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie457 kcal(22 %)
Protein17.61 g(18 %)
Fat8.8 g(8 %)
Carbohydrates79.95 g(53 %)
Sugar added1.05 g(4 %)
Roughage5.13 g(17 %)
Vitamin A3.15 mg(394 %)
Vitamin D0 μg(0 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁1.45 mg(145 %)
Vitamin B₂0.46 mg(42 %)
Niacin3.71 mg(31 %)
Vitamin B₆0.19 mg(14 %)
Folate154.52 μg(52 %)
Pantothenic acid1.1 mg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3.03 mg(3 %)
Potassium364.63 mg(9 %)
Calcium36.52 mg(4 %)
Magnesium22.66 mg(8 %)
Iron6.77 mg(45 %)
Zinc0.65 mg(8 %)
Saturated fatty acids1.32 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
For the base
¾ ounce
1 cup
warm water
1 pinch
2 ⅔ cups
Bread flour (plus extra for dusting)
1 teaspoon
2 tablespoons
olive oil (plus extra for brushing)
coarse Sea salt
For the topping
1
large Eggplant (thinly sliced)
freshly ground Black pepper
To garnish

Preparation steps

1.
For the base: mix the yeast with the water and sugar.
2.
Put the flour into a mixing bowl and add the yeast mixture with the salt and olive oil and knead to a pliable dough. Cover and leave in a warm place to rise for 40-60 minutes
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
4.
Knead the dough lightly on a floured surface.
5.
Roll out the dough into an oval shape and place on the baking tray. Brush with oil and sprinkle with sea salt. Bake for 20-25 minutes until golden.
6.
For the topping: heat the grill.
7.
Brush the aubergine slices on both sides with oil and season lightly with pepper. Grill for about 2 minutes on each side until tender.
8.
Arrange the aubergine slices on the bread and place under the grill for a few minutes until browned. Garnish with basil and a sprinkling of sea salt.