Flatbread With Eggplant Peppers And Olives Recipes

EGGPLANT MARINARA FLATBREAD

Steps:

• Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
• Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
• Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

EGGPLANT FLATBREAD PIZZAS

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat., Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil., Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.

EGGPLANT FLATBREADS

Steps:

• Make the pickled red onion: Combine onion, lemon juice, vinegar, and sugar in a small bowl. Refrigerate for at least 4 hours or up to overnight. Drain.
• Make the flatbreads: Heat broiler with rack 6 inches from heating element. Pierce eggplants all over with a fork. Place on a rimmed baking sheet and broil, flipping once, until charred on both sides, 20 minutes. When cool enough to handle, cut open, then scrape out flesh and discard skin. (You should have about 1 1/2 cups.) Using a fork, mash eggplant, then season with salt and stir in 2 tablespoons oil. Set aside.
• Whisk to combine flour, baking powder, nigella seeds, and 2 teaspoons salt in a medium bowl. Add yogurt and stir until mixture comes together and forms a dough. Knead dough in bowl until soft and sticky, about 1 minute. Cover bowl with plastic wrap and let rest 15 minutes. On a lightly floured surface, divide dough into 4 equal pieces. Roll each piece into an 11-by-4-inch oval, about 1/8 inch thick.
• Heat a large cast-iron griddle or skillet over medium-high. Brush with 1 tablespoon ghee. Working with 1 oval of dough at a time, brush with ghee, then cook flatbread ghee-side down, turning once, until deep brown, about 2 minutes per side.
• In a small bowl, toss arugula and mint with remaining 2 tablespoons oil; season with salt.
• Make the tahina sauce: Mix tahini, lemon juice, oil, paprika, and cayenne in a small bowl until smooth; season with salt.
• To serve, divide the eggplant mixture among the 4 flatbreads and spread evenly to cover. Top each with arugula mixture and pickled onion. Cut each flatbread crosswise into 8 triangles, drizzle with tahina sauce, and serve.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over pepper mixture; toss to coat vegetables evenly.
• Brush eggplant slices with olive oil to coat.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until cheese is browned and vegetables are bubbling, 35 to 40 minutes.

PASTA WITH EGGPLANT, CAPERS, AND OLIVES

Steps:

• Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
• While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
• Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
• When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
• Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
• Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
• Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
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FLATBREAD WITH EGGPLANT, PEPPERS AND OLIVES

Steps:

• Place the bell peppers and eggplant on a baking sheet and roast, turning several times to cook evenly, until peppers are blistered and blackened all over and the skin of the eggplant is wrinkled and shriveled, about 45 minutes.
• Transfer the peppers and eggplant to a plate, cover and set aside until cool enough to handle, about 15 minutes.
• Peel the charred skins off the roasted vegetables. Slice each bell pepper in half lengthwise and discard the seeds, ribs and stems. Cut the peppers and egglannt into thin strips.
• DOUGH:.
• In a bowl, sift together the flour, salt and baking powder.
• Make a well in the flour and add the olive oil and egg yolk.
• Gradually add the water, mixing the wet ingredients into the flour little by little with a wooden spoon.
• Turn the dough out onto a lightly floured board and knead until soft, smooth and elastic, about 1 minute.
• Form the dough into a ball and place in a large, lightly oiled bowl.
• Cover with a moist towel and let stand in a warm place until the dough rises slightly, about 30 minutes.
• In another large bowl, combine the eggplant and bell pepper strips with the garlic and olives, and season generously with salt and pepper.
• Lightly oil a 12 X 9 inch rimmed baking sheet.
• On a lightly floured work surface, roll out the dough into a rectangle to fit the pan.
• Press into the prepared pan and trim away any excess dough.
• Cover the dough base with the tomato slices, drizzle 2 Tbs. of the olive oil over the tomatoe slices. Arrange the eggplant mixture evenly over the tomatoes and drizzle with remaining olive oil.
• Bake at 450 degrees F until the edges are begining to brown, about 25 minutes.
• Remove from the oven and let cool slightly.
• Cut into squares and serve warm.