This recipe is another that evolved from the freezer clean out. Eggplant is surely one of my favorite foods. I have been looking at the frozen package all winter, saving it for something special. This recipe is just that. The meatiness of the Eggplant combines so well with the flavors of this dough. It makes a fantastic snack and hearty meal when combined with a chop salad.
For the topping;
- 1 med roasted eggplant cut in strips
- 1 cup chopped kale
- 1/3 cup sundried tomatoes
- 1 small red onion, sliced in rings
- 2 tbsp olive oil
- 1/3 cup Garlic Oregano Chevre
For the crust;
- 1 package All Purpose Baking Mix
- 1 cup Parmesan Reggiano
- 1 tbsp Herbs de Provence
- 1/3 cup water
- 1 tbsp oil
- 1 egg (You may also substitute 1 tbsp flax seed soaked in 1/4 cup water for the egg)
Preheat oven to 400 f. If you are using a baking stone, leave it in the oven while it preheats. Combine the baking mix, Parmesan and Herbs de Provence so that they are thoroughly blended. Beat, egg, oil and water together and fold into the dry mixture.
Arrange the dough on the baking sheet and cook for 10 minutes. Remove the dough from the oven. Drizzle oil over it and top with kale, sundried tomatoes, eggplant, onion rings and mozzarella. Bake for 30 minutes. Let cool for 5 minutes before cutting. This foccacia freezes well.
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Photo Credit: Martha Stewart Living
