TO DRINK: De Krans Tawny Port. Chilled port is a surprisingly good match with savoury foods, and this one complements the sweet onions and has enough acid to match the cheese.
Herbed flatbread with caramelised onions
- 5ml (1 tsp) instant yeast
- 190ml (¾ cup) warm water
- pinch of sugar
- 215g cake flour
- 15ml (1 tbsp) olive oil
- 15ml (1 tbsp) fresh rosemary, chopped
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper, to taste
- avocado oil, for drizzling
- 2 red onions, thinly sliced
- 15ml (1 tbsp) butter
- 60ml (¼ cup) brown sugar
- 30ml (2 tbsp) apple vinegar
- 2 aubergines, cut into 1cm-thick rounds
- olive oil, for brushing
- 250g mozzarella balls
- 5ml (1 tsp) dried chilli flakes
- 2 spring onions, finely chopped
- fresh basil leaves
For the flatbread, combine the yeast, water and sugar in a bowl and leave to stand for 5 minutes. When the yeast is foaming, add the flour, oil, rosemary and garlic and mix until well combined. Season the dough and knead on a lightly floured surface until smooth. Transfer the dough to a large bowl and leave to stand in a warm place for 20 minutes.
Preheat the oven to 200ºC. Divide the dough into 2 or 4 balls, depending on how many flatbreads you want. Roll the dough out to about 1cm thick and place on a baking sheet. Drizzle with a little oil and season to taste. Bake until golden, about 15 – 20 minutes depending on size.
Meanwhile, for the caramelised onions, combine all the ingredients in a saucepan and cook over medium heat until the onions are translucent and sweet, about 10 – 15 minutes.
For the topping, brush the aubergine rounds with the oil and fry in a hot griddle pan until tender. As soon as the bread comes out of the oven, top with the aubergine, mozzarella, chilli, spring onions and basil. Serve immediately.