Ingredients Edit

Flatbread Edit

Directions Edit

  1. Caramelize shallots and butter in medium-sized sauté pan over low heat.
  2. Place eggplant in bowl, sprinkle with salt and let it sit for 30 minutes.
  3. Rinse eggplant, and toss in separate bowl with 1½ tablespoons olive oil.
  4. Preheat oven to 275°F.
  5. Place eggplant on nonstick sheet pan, and bake for 35 to 40 minutes, or until slightly golden and tender.
  6. Leave oven on, increasing temperature to 350 °F.
  7. In small bowl, mix remaining 2½ tablespoons olive oil and garam masala.
  8. Using pastry brush, brush flatbread with garam masala oil and place some caramelized shallots, sun-dried tomatoes, grape tomatoes and eggplant on top of flatbread.
  9. Place flatbread in oven at 350°F for 5 minutes, or until hot.
  10. To serve, place warm flatbread on each plate and top with sprigs of fresh thyme and freshly ground black pepper.

Flatbread Edit

  1. Combine warm water, yeast and sugar in small mixing bowl.
  2. Let sit for 3 minutes, then add butter, salt and dill.
  3. Using an electric mixer fitted with dough hook or mixing by hand, add flour until fully incorporated and dough is smooth, but not sticky.
  4. Form into ball, place in lightly oiled bowl and cover with damp cloth.
  5. Let rise in warm place for about 45 minutes, or until tripled in volume.
  6. Preheat oven to 375 °F.
  7. Divide into 4 or 6 equal portions.
  8. On lightly floured surface, roll dough into thin, round discs about 6 to 8 inches in diameter.
  9. Place on lightly oiled sheet pan, and score with tines of fork.
  10. Brush with egg wash, and lightly sprinkle with kosher salt.
  11. Bake for 10 to 12 minutes, or until golden brown.
  12. Remove from pan and let cool.
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