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Categories:
eggplants garlic white wine vinegar extra-virgin olive oil salt thyme rosemary basil fresh herbs flour yeast salt thyme butter milk
Viewed: 28 - Published at: 6 years agoIngredients
- 2 eggplants finely sliced
- 2 cloves garlic
- 2 teaspoons white wine vinegar
- 7/8 cup extra-virgin olive oil
- sea salt
- thyme
- rosemary
- basil
- fresh herbs
- 2 cups flour
- 1 teaspoon yeast dried
- 1/2 teaspoon salt + sea salt for garnish
- 2 teaspoons fresh thyme or sage
- 5 1/4 tablespoons butter
- 5/8 cup milk tepid
Method
- To prepare the eggplants, preheat the oven to 150C.
- Line a baking tray with baking paper.
- Place the sliced eggplant on the tray, season with sea salt.
- Bake for 20 minutes, turning over halfway through, until soft and lightly golden. Leave to cool.
- In a bowl mix the remaining ingredients to form a dressing.
- Place the eggplant in a container and pour the dressing over. Ensure the eggplant is completely covered, add more oil as necessary.
- Place a lid on the container and refrigerate overnight.
- To prepare the crackers, in a large bowl add the flour, yeast, salt, and thyme (or sage).
- Melt the butter and stir into the flour mixture.
- Add the milk, a little at a time, and mix to a smooth, elastic dough. Leave to rest.
- Preheat the oven to 180C.
- Line a baking tray with baking paper.
- Roll out the dough to a thickness of 1 centimeter and cut out circles of 4 centimeters in diameter.
- Brush each one with milk and sprinkle with sea salt.
- Bake for 12 minutes or until they begin to brown and feel firm to the touch.
