| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Sainsbury1 | 4 | Servings | |
INGREDIENTS
| 45 | g | Butter, 11/2 oz |
| 175 | g | Plain flour, 5oz |
| 1 | Egg | |
| 15 | g | Fresh yeast dissolved in 2 |
| tablespoons 1/2oz | ||
| cold water | ||
| Salt | ||
| A little warm water | ||
| 3 | Onions, sliced | |
| 3 | T | Vegetable oil |
| 1 | Aubergine, sliced diced and | |
| salted | ||
| 2 | Tomatoes, skinned and | |
| chopped | ||
| A small bunch of coriander | ||
| 1 | T | Tomato paste |
| 1 | Clov garlic | |
| 100 | g | Cheddar cheese, grated 4oz |
| 8 | Black olives, stoned and | |
| halved | ||
| Salt and pepper |
INSTRUCTIONS
Rub the butter into the flour and add the salt. Put the egg into a well in the centre of the flour and add the yeast mixture. Mix with a little warm water and knead. Shape into a ball and leave to rise in a warm place for about 1 hour. Cook the onions in the oil for about 10 minutes, covered, so that they are very soft. Then add the salted, drained aubergines and cook for a further 10 minutes, stirring from time to time. Add the skinned and chopped tomatoes and the chopped coriander. Combine the tomato paste with the garlic and add to the mixture. Season to taste and stir thoroughly. Shape the dough into four equal balls and pat out into 5-inch (12cm) rounds with the palms of your hands. Place on a well-greased baking tray and fill each circle with the mixture. Cover each one with grated cheese, decorate with the olives, and bake for 25-30 minutes. Converted by MC_Buster. NOTES : Delicious hot as a simple supper dish, these are equally good cold as part of a buffet table. They look really appetising amongst a selection of salads, especially if you make them very small, and they will vanish in no time ! Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 531
Calories From Fat: 276
Total Fat: 31.3g
Cholesterol: 96.9mg
Sodium: 1327.7mg
Potassium: 604mg
Carbohydrates: 50.3g
Fiber: 5.8g
Sugar: 6.8g
Protein: 15.9g