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+ servings

Eggplant and Goat Cheese Flatbread

The perfect combination: eggplant, goat cheese and sumac! Perfectly served on a delicious flatbread.
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Cuisine: Middle Eastern
Prep Time: 20 minutes
Cook Time: 20 minutes
PROOFING TIME: 1 hour
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 609kcal
Author: Chef Tariq

Ingredients

  • cups All-Purpose Flour
  • tsp Salt
  • ¾ tsp Yeast
  • cups Water
  • ¾ cup Olive Oil
  • 1 Onion
  • 1 Eggplant
  • 1 tsp Sumac
  • ½ tsp Cumin
  • 200 g Goat Cheese

Instructions

  • In a bowl, combine flour, salt and yeast. Add the water and mix together until a dough is formed.
  • Add 1 tbsp olive oil and massage into the dough. Cover and let rise until double in size.
  • Once doubled in size, knead the dough, cover again and leave to rise until it is doubled in size.
  • Cut an onion in half and then into slices. Pull the slices apart.
  • Slice the eggplant into 2cm thick pieces. Stack a few rounds of eggplant at a time and slice them into 3 vertically, and then horizontally - to create diced cubes.
  • In a pan, add ¼ cup of olive oil with the eggplant and fry until golden. 
  • In a frying pan, add ¼ cup of olive oil with the onion, ½ tsp salt, 1 tsp sumac and ½ tsp cumin. Fry until golden. 
  • Dice the goat cheese into 2cm thick chunks.
  • Once the dough has doubled in size again, knead your dough one more time. 
  • Flour a surface and place your dough. Cut the dough in half and roll one out until it's about ½cm thick.
  • Place this onto a baking tray with baking paper. Add your onions onto the dough, the eggplant and the goat cheese. 
  • Bake in the oven at 500°F (260°C) until brown on top and the dough is cooked.

Video

Nutrition

Serving: 4Servings | Calories: 609kcal | Carbohydrates: 94g | Protein: 22g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 1315mg | Potassium: 443mg | Fiber: 7g | Sugar: 6g | Vitamin A: 640IU | Vitamin C: 4.5mg | Calcium: 119mg | Iron: 6.6mg