Vegan Mediterranean Garden Bake

The Ultimate Vegan Flatbread: Crispy, Flavorful & Incredibly Versatile!

If you’re looking for a simple, delicious, and versatile vegan dish that can be customized to your heart’s content, this recipe is for you! This golden, crispy flatbread is packed with flavor, easy to make, and pairs beautifully with soups, dips, or as a side to your favorite meals.

Why You’ll Love This Vegan Recipe

• Vegan & Wholesome: Made with plant-based ingredients, this flatbread is light, healthy, and nourishing.

• Super Versatile: You can add different vegetables, herbs, or spices to create endless variations.

• Easy to Make: With minimal ingredients and simple steps, this is a great go-to recipe for any occasion.

Ingredients:

• 1-2 Aubergines

• 1-2 Red Peppers

• 1 Onion

• 2 Tbsp parcely

• 1 Tbsp chopped fresh rosemary and some picked leaves

• 1 Tbsp paprika

• 1/2 cup plain flour

• 1/2 cup corn flour

• 1 cup flour

• Salt & Pepper to taste

Instructions:

• Start by peeling the aubergines in a zebra-striped pattern, then slice them into rounds. Place the slices in a bowl, sprinkle with salt, and cover with water. Let them rest for 20 minutes to draw out any bitterness. After 20 minutes, rinse the aubergine slices thoroughly to remove excess salt, then pat them dry with a clean kitchen towel or paper towels.

• In a pan, heat a little olive oil over medium heat and cook the aubergine slices until they turn golden brown on both sides. Be patient during this step—it’s crucial, as it helps eliminate any remaining bitterness and enhances their rich, savoury flavour.

• Set the cooked aubergine slices aside. In the same pan, add a little more olive oil and sauté the finely sliced onion and red pepper until they soften and become fragrant.

• In the meantime, prepare the batter. In a bowl, mix the flour and corn flour along with all the herbs and spices. Gradually add water, whisking until the mixture is smooth and free of lumps. Taste and adjust the seasoning as needed. Gently fold the cooked vegetables into the batter, ensuring they are evenly coated and well blended throughout the mixture.

• Line a baking tray with parchment paper and drizzle it with a little olive oil. Pour the batter onto the tray and spread it evenly. To ensure an even thickness, place a second sheet of parchment paper on top and gently press down. The batter should be about ½ cm thick. Drizzle a little more olive oil and sprinkle with rosemary.

• Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until golden and firm to the touch. Let it cool for at least 15 minutes before slicing. Serve with soups or as a side dish alongside your favourite nibbles.