Eggplant Spread with Homemade Herb Bread

2 eggplants cut in half vertically
1 red pepper
sea salt
1tsp barley miso
olive oil
3 tbs of soy yogurt
1 small clove of garlic minced(optional, but then again everything is!)
lemon juice

-roast the eggplants and the red pepper in the oven, with a drizzle of olive oil and a sprinkle of sea salt
-when the vegetables are soft and beginning to brown take them out of the oven
-scoop the meat out of the eggplant and discard the skin
-peel the red pepper, cut in slices and set aside for garnish
-put the eggplant meat in a bowl and puree with a hand blender, adding the miso and garlic
-stir in the soy yogurt a couple of drops of lemon juice and a sprinkle of sea salt to taste
-put into a serving bowl and garnish with the roasted red pepper strips, drizzled with some olive oil
-serve on slices of fresh bread

I made a bread from whole grain spelt flour, yeast, sea salt, a couple of spoons of rice syrup, warm water, a couple tablespoons of olive oil, pieces of sun dried tomatoes, black olives, fresh rosemary, fresh oregano and walnuts

-I used about 4 cups of flour and 2 cups of water plus a tablespoon of dried instant yeast.
-after mixing the flour, yeast and salt, add the wet ingredients and the rest of the ingredients and knead for about 10 minutes, adding flour when the dough is too sticky
-form dough into a ball, place it in a oiled bowl to double in size with a kitchen towel over it( about 35 min.)
-knead again and form into a ball and make 3 shallow diagonal slits on the top of the bread
-bake in the oven at 180*C for about 35 min. or until the bread sounds hollow when tapped at the bottom
-let it cool a bit before cutting

*As you can see I don’t always measure everything precisely. Enjoy taking chances and adding and subtracting tastes to your recipes!


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