Flatbread with Eggplant, Halloumi and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,717 cal. | (82 %) | ||
| Protein | 60.62 g | (62 %) | ||
| Fat | 72.07 g | (62 %) | ||
| Carbohydrates | 218.3 g | (146 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 10.98 g | (37 %) |
| Vitamin A | 522.69 mg | (65,336 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.84 mg | (15 %) | ||
| Vitamin B₁ | 1.07 mg | (107 %) | ||
| Vitamin B₂ | 0.81 mg | (74 %) | ||
| Niacin | 9.95 mg | (83 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 62.62 μg | (21 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39.21 mg | (41 %) | ||
| Potassium | 1,435.3 mg | (36 %) | ||
| Calcium | 1,075.19 mg | (108 %) | ||
| Magnesium | 43.84 mg | (15 %) | ||
| Iron | 12.25 mg | (82 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 23.76 g | |||
| Cholesterol | 75.76 mg |
Ingredients
- For the flatbread
- 500 grams Pastry flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet Dry yeast
- 40 milliliters olive oil
- Pastry flour (for dusting)
- 2 garlic cloves
- olive oil (for drizzling)
- For the topping
- 1 Eggplant
- 200 grams Halloumi cheese
- 2 Tbsps olive oil
- freshly ground peppers
- 80 grams black, pitted Olives
- 1 Tbsp Basil pesto (jar)
- 150 grams mixed Herb salad (such as watercress, arugula, borage, clover and sorrel)
Preparation steps
For the flatbread: In a bowl, stir the flour with the salt and sugar. Press a well in the center. Add the yeast, 300 ml (approximately 1 1/2 cups) lukewarm water and oil to the well. Knead until smooth and elastic, about 10 minutes. Cover and let rise in a warm place until doubled in bulk, about 45 minutes.
Peel garlic and cut into slices. Preheat the oven to 200°C (approximately 390°F).
On a lightly floured surface, knead the dough. Roll to 1 cm (approximately 1/4 inch) thick. Place on a parchment-lined baking sheet . Cover and let rise in a warm place until doubled in bulk, about 15 minutes. Top with the sliced garlic and drizzle with olive oil. Bake until golden brown, about 20-25 minutes.
For the topping: Rinse the eggplant and cut into 0.5 cm (approximately 1/8 inch) thin slices. Place in a bowl, sprinkle with salt and let stand until the water is released, about 10 minutes. Heat the oil in a skillet. Pat the eggplant dry and add to the skillet. Cook until golden on both sides. Remove to drain on paper towels, and season with salt and pepper to taste. Cut the cheese into 2 x 7 cm (approximately 3/4-2 3/4 inch) slices. Sear in the hot oil until golden on both sides. Remove and drain on paper towels with the eggplant.
Drain the olives and cut in half. In a bowl, stir the eggplant with halloumi, olives and pesto. Rinse the lettuce and spin dry. Spread the eggplant, halloumi, olives, pesto and cheese over the flatbread. Place the lettuce on top and serve immediately.
