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Galette with eggplants and baked vegetables

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79
1 hour
Serves: 2 pcs
Medium
356 F

Ingredients

Serves:

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	for the dough
	rye flour	140 g
	all-purpose flour	180 g
	baking powder	5 g
	salt	1/6 tsp
	ground black pepper	1/6 tsp
	vegetable oil	60 ml
	water hot	160 ml
	for the filling
	bulb onion	150 g
	eggplant	400 g
	tomatoes	450 g
	breadcrumbs	1/2 tbsp
	vinegar	1/2 tsp
	salt
	cilantro

Nutritional information

cal

121,35

prot

2,69

fat

4,17

carbs

18,91

Galette with eggplants and baked vegetables

Name: Galette with eggplants and baked vegetables
Cook time: 1 h
Total time: 1 h
Yield: 2 Servings
Ingredients: rye flour: 140 g; all-purpose flour: 180 g; baking powder: 5 g; salt: 1/6 tsp; ground black pepper: 1/6 tsp; vegetable oil: 60 ml; water: 160 ml; bulb onion: 150 g; eggplant: 400 g; tomatoes: 450 g; breadcrumbs: 1/2 tbsp; vinegar: 1/2 tsp; salt; cilantro

Ingredients

for the dough
140 g rye flour
180 g all-purpose flour
5 g baking powder
1/6 tsp salt
1/6 tsp ground black pepper
60 ml vegetable oil
160 ml water
hot
for the filling
150 g bulb onion
400 g eggplant
450 g tomatoes
1/2 tbsp breadcrumbs
1/2 tsp vinegar
salt
cilantro

We already told you about so many galettes, but we still have a lot in reserve. Todays new recipe – galette with eggplants and baked vegetables with a thin lenten base with ground black pepper. It’s served with a lot of herbs both hot and cold.

All author's recipes

Olesya Fisenko

Chief editor

The author and founder of the project "Nehudeem.ru" - a culinary portal about simple and delicious food. She brings together all lovers of homemade food with the help of the site. Together with other food bloggers, she shares delicious recipes with a detailed step-by-step description. Olesya likes to cook and embodies his culinary knowledge in recipes. Every day she tries to make this project even more convenient and interesting. Mom of Ann and Kiril.

Steps

1 Done	Step 1 Sift all-purpose and rye flour, salt, black ground pepper and baking powder into a bowl, mix them together. In a glass mix the oil and the water and pour them into the bowl with the dry ingredients. Knead the dough together and form a ball out of it.
2 Done	Step 2 The dough should end up soft and pliant, not sticky to the hands. Wrap the dough in cling film and cool down in the fridge for 20 minutes.
3 Done	Step 3 4. For the filling, cut the onion in rings, and tomatoes and eggplants – in small cubes (around 0.7-1 cm). Sprinkle the eggplants with some salt and set aside for 20 minutes. Fry the onion on a low fire in a heated frying pan with some vegetable oil (fry it in one layer and place each layer on a plate covered with a paper towel to get rid of the excess oil in the onions). Grill the remaining vegetables, if you have such a possibility, to minimize the amount of oil in the filling.
4 Done	Step 4 Heat the oven to 180 degrees C. Divide the dough into two equal parts and roll out each part between two layers of parchment paper. Make sure to roll out the dough really finely since it will grow in height whilst it is being cooked due to the baking powder inside.
5 Done	Step 5 Leaving 5 cm on the sides, sprinkle the centre with bread crumbs and lay out the vegetables, alternating eggplants, onions, eggplants and tomatoes. Sprinkle the filling with some vinegar and add some salt on top.
6 Done	Step 6 Alternating the dough segments on the sides, move to the centre until you will have gone full circle. Transfer the galette together with the parchment paper on the baking tray and put the tray in the oven.
7 Done	Step 7 The galette should be ready in 20-30 minutes until its edges become golden in color.
8 Done	Step 8 Galette with eggplants and baked vegetables is ready. Bon appetit!
9 Done	Step 9 Bon appetit!

Tips:

Serve hot with a lot of herbs (it goes best with cilantro).

Galette with eggplants and baked vegetables

Автор рецепта: Olesya Fisenko
После приготовления вы получите 2 pcs
Время приготовления: 1 hour

Ингредиенты

140 g rye flour
180 g all-purpose flour
5 g baking powder
1/6 tsp salt
1/6 tsp ground black pepper
60 ml vegetable oil
160 ml water
150 g bulb onion
400 g eggplant
450 g tomatoes
1/2 tbsp breadcrumbs
1/2 tsp vinegar
salt
cilantro

Способ приготовления

Sift all-purpose and rye flour, salt, black ground pepper and baking powder into a bowl, mix them together. In a glass mix the oil and the water and pour them into the bowl with the dry ingredients. Knead the dough together and form a ball out of it.
The dough should end up soft and pliant, not sticky to the hands. Wrap the dough in cling film and cool down in the fridge for 20 minutes.
4. For the filling, cut the onion in rings, and tomatoes and eggplants – in small cubes (around 0.7-1 cm). Sprinkle the eggplants with some salt and set aside for 20 minutes. Fry the onion on a low fire in a heated frying pan with some vegetable oil (fry it in one layer and place each layer on a plate covered with a paper towel to get rid of the excess oil in the onions). Grill the remaining vegetables, if you have such a possibility, to minimize the amount of oil in the filling.
Heat the oven to 180 degrees C. Divide the dough into two equal parts and roll out each part between two layers of parchment paper. Make sure to roll out the dough really finely since it will grow in height whilst it is being cooked due to the baking powder inside.
Leaving 5 cm on the sides, sprinkle the centre with bread crumbs and lay out the vegetables, alternating eggplants, onions, eggplants and tomatoes. Sprinkle the filling with some vinegar and add some salt on top.
Alternating the dough segments on the sides, move to the centre until you will have gone full circle. Transfer the galette together with the parchment paper on the baking tray and put the tray in the oven.
The galette should be ready in 20-30 minutes until its edges become golden in color.
Galette with eggplants and baked vegetables is ready. Bon appetit!
Bon appetit!