Eggplant with Calabrese Cheese and Italian Herb Crackers

La Cocina de BabelReviews(1)
Erin R.: "Mozzarella cheese and roasted cherry tomatoes are…" Read More
15Ingredients
870Calories
60Minutes

This vegetarian eggplant dish is one best served cold. Prepare the eggplant the day before serving. The eggplant is roasted and drizzled with a white wine vinegar dressing and left in the refrigerator overnight to marinate. Homemade italian herb crackers pair beautifully with the eggplant. Made with an herb blend including thyme, rosemary, and basil these crackers are crisp and savory. Before baking, be sure to brush each cracker with milk and sea salt for a golden crunchy exterior.

Ingredients

  • 2 eggplants (finely sliced)
  • 2 cloves garlic
  • 2 teaspoons white wine vinegar
  • 200 milliliters extra-virgin olive oil
  • sea salt
  • thyme
  • rosemary
  • basil
  • fresh herbs
  • 250 grams flour
  • 1 teaspoon yeast (dried)
  • 1/2 teaspoon salt (+ sea salt for garnish)
  • 2 teaspoons fresh thyme (or sage)
  • 75 grams butter
  • 150 milliliters milk (tepid)

Directions

  1. To prepare the eggplants, preheat the oven to 150C.
  2. Line a baking tray with baking paper.
  3. Place the sliced eggplant on the tray, season with sea salt.
  4. Bake for 20 minutes, turning over halfway through, until soft and lightly golden. Leave to cool.
  5. In a bowl mix the remaining ingredients to form a dressing.
  6. Place the eggplant in a container and pour the dressing over. Ensure the eggplant is completely covered, add more oil as necessary.
  7. Place a lid on the container and refrigerate overnight.
  8. To prepare the crackers, in a large bowl add the flour, yeast, salt, and thyme (or sage).
  9. Melt the butter and stir into the flour mixture.
  10. Add the milk, a little at a time, and mix to a smooth, elastic dough. Leave to rest.
  11. Preheat the oven to 180C.
  12. Line a baking tray with baking paper.
  13. Roll out the dough to a thickness of 1 centimeter and cut out circles of 4 centimeters in diameter.
  14. Brush each one with milk and sprinkle with sea salt.
  15. Bake for 12 minutes or until they begin to brown and feel firm to the touch.
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NutritionView more

870Calories
Sodium26%DV630mg
Fat97%DV63g
Protein24%DV12g
Carbs23%DV68g
Fiber44%DV11g

PER SERVING *

Calories870Calories from Fat570
% DAILY VALUE*
Total Fat63g97%
Saturated Fat17g85%
Trans Fat
Cholesterol45mg15%
Sodium630mg26%
Potassium850mg24%
Protein12g24%
Calories from Fat570
% DAILY VALUE*
Total Carbohydrate68g23%
Dietary Fiber11g44%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Erin R. 31 May 2015
Mozzarella cheese and roasted cherry tomatoes are delicious on this Italian dish. It is elegant and easy to make. I liked it very much.