September 05, 2012

Recipe of The Week

Roasted Eggplant And Chick Pea Spread With Rosemary Flatbread

(click for larger version)
Ingredients (serves 4)

2 large eggplant

1 10 oz can of chick peas (rinsed & strained)

2 heads of garlic

3 sprigs of rosemary

1/2 c all purpose flour

1/2 c durum flour

1/2 c cold water

1/4 c canola oil

1/4 c olive oil

salt and pepper to taste


Pre-heat your oven to 400 degrees. Wrap each head of garlic in aluminum foil and add a tbsp of oil. Roast in the oven with the eggplant for 60 minutes. While this is happening, chop the rosemary and mix together the flour, water, rosemary, salt and pepper until you have achieved a ball of dough. Set aside until you are ready to cook the flat breads.

When the garlic and eggplant are done remove them from the oven and place the eggplant in a mixing bowl. Cover the eggplant in plastic wrap and allow it to steam in the bowl for 10 minutes. Press the soft roasted garlic from the skins into the food processor with the chickpeas and your desired amount of salt and pepper.

When the eggplant are cool, peel away the skins and add the eggplant to the food processor with 1/4 cup of extra virgin olive oil. Pulse to a smooth consistency.

Heat a metal sheet tray or a pizza stone in your 400-degree oven. Set up an area to dust with all-purpose flour to roll the flat bread. Roll out several thin sheets of dough at a time and place them on the hot sheet tray or pizza stone. Allow them to cook for five minutes or until they are brown. When the flat bread is cool brush them with olive oil and break them into large pieces. Serve along side your eggplant dip.

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2107 Capeletti Front Tile
Gurney's Inn