• Home
  • Galette with eggplants and baked vegetables
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
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
Share

Galette with eggplants and baked vegetables

Galette with eggplants and baked vegetables

Ingredients

  • for the dough

  • for the filling

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.


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

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.

  • Автор рецепта:
  • 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!

previous
Cottage cheese & tomato galette
next
Chocolate galette with cottage cheese and plums
previous
Cottage cheese & tomato galette
next
Chocolate galette with cottage cheese and plums

2 Comments Hide Comments

Безумно вкусно, очень сбалансированно и сытно, я еще добавила пару кусочков мацареллы, вышло божественно!

Очень вкусная галета, спасибо огромное! Жаль нельзя фото вставить, такое нарядное блюдо. И очень вкусная овощная вещь. Спасибо Вам!

Add Your Comment