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Piadina flatbread with watercress pistou and aubergine caviar

Name: Piadina flatbread with watercress pistou and aubergine caviar
Ingredients: 4 Eggplants (Main); 4 large Vine-ripened tomatoes (Main); 4 Shallots, finely diced; 1 clove Garlic, finely diced; 1 tsp Ground cumin; 100 ml Extra virgin olive oil; 100 g Basil leaves, chopped (Main); 100 g Chives, or spring onion, chopped (Main); 100 g Pine nuts, toasted (Main); 300 g Watercress (Main); 100 g Basil leaves; 2 cloves Garlic; 150 ml Extra virgin olive oil; 1 Lemon, juiced; 750 g Gluten-free flour (Main); 450 ml Water; 60 g Yeast (Main); 20 g Sugar; 50 ml Olive oil; 1 Lemon, zest only; 1 clove Garlic, minced; 10 g Flaky sea salt

Tam West

Bite

This incredibly delicious and fun play on summer produce was created by Ben Bayly for Little Bird Organics Plant Based Challenge.

Aubergine caviar

4	Eggplants (Main)
4 large	Vine-ripened tomatoes (Main)
4	Shallots, finely diced
1 clove	Garlic, finely diced
1 tsp	Ground cumin
100 ml	Extra virgin olive oil
100 g	Basil leaves, chopped (Main)
100 g	Chives, or spring onion, chopped (Main)
100 g	Pine nuts, toasted (Main)

Watercress pistou

300 g	Watercress (Main)
100 g	Basil leaves
2 cloves	Garlic
150 ml	Extra virgin olive oil
1	Lemon, juiced

Piadina flatbread

750 g	Gluten-free flour (Main)
450 ml	Water
60 g	Yeast (Main)
20 g	Sugar
50 ml	Olive oil
1	Lemon, zest only
1 clove	Garlic, minced
10 g	Flaky sea salt

Directions

To make the aubergine caviar, heat an oven to 200C. Roast the eggplants until black and most of the moisture is gone — ideally on the barbecue or over a wood fire grill. Let them cool, before scooping out all the flesh into a bowl. Blanch tomatoes in salted water for 8 seconds to remove the skin. Quarter them and remove seeds. Dice into small pieces and add to eggplant flesh. Place a fry-pan on medium heat. Gently saute shallots, garlic and cumin with olive oil, until fragrant. Add to eggplant mixture together with oil from the pan. Add basil, chives or spring onion, pine nuts and season with a little salt. Mix well and leave at room temperature.
To make the pistou, combine watercress, basil, garlic and olive oil in a blender. Blitz until smooth. Season to taste with a little salt, and squeeze of lemon juice.
To make the flatbread, mix the flour, water, yeast and sugar together to form a dough. Portion into 60g balls and place in the fridge overnight. Roll out into flatbread and grill over a very hot barbecue, until cooked. Combine the olive oil, lemon zest, garlic and flaky sea salt, and brush on to flatbread after cooking.
Serve flatbread with a side of aubergine caviar and pistou. Alternatively, serve in endive or lettuce cups, as pictured.