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 dandelion greens or kale
- 1 small red onion, sliced in rings
- 1/3 cup Soy Cream
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp White Pepper
- 1/2 tbsp Olio do Panne
For the crust;
Prepare the foccacia as directed. 1/2 hour before you are ready to bake the dough, preheat oven to 425f, putting the broiler on. If you are using a baking stone, leave it in the oven while it preheats. Toss the eggplant in 1 tbsp olive oil and Olio do Panne, spread out on a parchment lined pan and roast as the oven heats up.
Drizzle the remaining olive oil on parchment and roll the dough in it. Arrange the dough on the and allow to sit until the 30 minutes are up. If the eggplant is cooked to your liking, remove from the oven. Place the dough in the oven and set the heat to bake. Cook for 12 minutes, then remove from the oven. Toss the eggplant, onion and greens in the soy cream. Season with salt and white pepper. Arrange on the foccacia. Bake for 20 minutes. Let cool for 5 minutes before cutting. This foccacia freezes well.
If you can't do without dairy, top the foccacia with 1/3 cup Garlic Oregano Chevre
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Photo Credit: Julie T Cecchini