This eggplant galette recipe from 'Sababa' by Adeena Sussman is topped with tomatoes, olives and feta. It's a show-stopping vegetarian main dish for any meal.
½ cup finely grated kashkaval or Parmigiano-Reggiano cheeseHeat a grill to high or turn on a gas burner on a stove top to high. Place the eggplant over the heat and cook, turning, until charred, about 10 minutes. Chop the charred eggplant until chunky and transfer it to a large bowl. Gently fold in the feta, dill, olive oil, jalapeño, salt and black pepper until incorporated.Whisk the flour and baking powder in a medium bowl.
Using lightly floured hands, form the dough into a ball. Place it in the center of the parchment paper and gently roll it into a 12-inch round about ¼ inch thick. Transfer the dough-topped parchment paper to a baking sheet.5 Dollop the filling into the center of the dough round and spread it out, leaving a 1-inch border around the edges. Fold the dough up and over the filling so that the dough forms a 1-inch frame around the filling.
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