Flatbread with Eggplant, Goat Cheese and Tapenade

Directions

1. For the eggplant loaf, mix flour, olive oil, yeast, salt and water and knead for about 10 minutes.
2. Place dough in a bowl and cover with a cotton cloth and let rise until doubled in volume.
3. Preheat the oven to 200°C (approximately 400°F).
4. Divide the dough in half. Use a rolling pin to roll dough into flatbread.
5. Bake for about 30 minutes.
6. Let cool.
7. For the olive tapenade, pit black olives and coarsely chop.
8. In a blender, blend olives, olive oil and 1-3 anchovies to taste.
9. Tip: Tapenade can be refrigerated in an airtight container for one month.
10. Top flatbread with eggplant and sprinkle with goat cheese.
11. Bake for 5 minutes at 180°C (approximately 350°F).
12. Remove from oven, sprinkle with cherry tomatoes and olive tapenade.
13. Tip: Add a little water to tapenade, if needed. Serve immediately.