Charred Eggplant and Feta Galette With Stewed Sweet Peppers

What You’ll Need:

For the Galette

2 Medium Italian Eggplant

1 Cup Crumbled Feta

3 Tbsp Fresh Dill, Chopped

2 Tbsp Olive Oil

1 Jalapeno, Seeded and Sliced Thin

1 Tsp Kosher Salt

1 Tsp Fresh Ground Black Pepper

1 Large Egg

½ Cup Grated Parmesan

1 Roma Tomato, sliced into thin rounds

6 Pitted Kalamata Olive

For the Dough

3 Cups AP Flour

½ Tsp Baking Powder

1 Cup Vegetable Oil

1 Tsp Kosher Salt

2 Tbsp Vinegar

For the Peppers

3 Tbsp Olive Oil

1 Medium Onion, Sliced Thin

4 Red Bell Peppers, Sliced Into 2” Strips

¾ Cup White Wine Vinegar

2 Tbsp Sugar

Salt & Pepper to Taste

What You’ll Do:

To Make the Peppers:

  1. Heat olive oil in a skillet over medium heat until shimmering.
  2. Add the onion and cover cooking until softened. Remove onion from the pan and return to heat.
  3. Add the sliced red pepper, cover and cook until soft… about 5-7 minutes.
  4. Mix together the vinegar and sugar then add to the pan and cook until all of the vinegar is cooked away.
  5. Combine peppers and onion then add salt and pepper to taste. Set Aside.

For the Filling:

  1. Turn broiler onto high. Set the eggplant onto a baking sheet and place under the broiler.
  2. Char each side of the eggplant turning every 5 minutes or until skin begins to char.
  3. Remove and set aside to cool for about 20 minutes.
  4. Remove the skin and slice into small cubes.
  5. Combine the eggplant, jalapeno, feta, dill, olive oil, salt and pepper in a bowl and mix together.

To Make the Dough

  1. In a medium bowl, whisk together the flour and baking powder.
  2. In a medium sauce pan combine the oil water and salt then set over medium heat until boiling.
  3. Once boiling, remove from heat then add the vinegar and flour then mix until the flour has absorbed all of the liquid. Turn out onto a sheet of parchment and let cool for about 10 minutes.

To Assemble:

  1. Preheat oven to 400
  2. Roll out the dough in a circle until about ¼” thick and about 12” wide.
  3. Spoon the eggplant mixture into the middle of the dough leaving about an inch of room on the edge.
  4. Fold the edges over the mixture. This does not have to be perfect.
  5. Brush edges with egg and sprinkle with salt.
  6. Arrange tomato slices on top along with the olives then place into the oven for about 30-35 minutes or until golden brown on edges.
  7. Slice, Serve and Enjoy!!

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