| FOR THE YEAST BASE | | 45 gm Butter, (112 oz) | | 175 gm Plain flour, (5z) | | 1 x Egg | | 15 gm Fresh yeast dissolved in 2 tablespoons, (1/2oz) cold water | | Salt | | A little warm water | | FOR THE FILLING | | 3 x Onions, sliced | | 3 tbl Vegetable oil | | 1 x Aubergine, sliced, diced and salted | | 2 lrg Tomatoes, skinned and chopped | | A small bunch of coriander | | 1 tbl Tomato paste | | 1 lrg Clov garlic | | 100 gm Cheddar cheese, grated (4oz) | | 8 x Black olives, stoned and halved | | Salt and pepper |
| | 1. Rub the butter into the flour and add the salt . | | 2. Put the egg into a well in the centre of the flour and add the yeast mixture. Mix with a little warm water and knead . | | 3. Shape into a ball and leave to rise in a warm place for about 1 hour. | | 4. Cook the onions in the oil for about 10 minutes, covered, so that they are very soft. | | 5. Then add the salted, drained aubergines and cook for a further 10 minutes, stirring from time to time. | | 6. Add the skinned and chopped tomatoes and the chopped coriander . | | 7. Combine the tomato paste with the garlic and add to the mixture. | | Season to taste and stir thoroughly. | | 8. Shape the dough into four equal balls and pat out into 5-inch | | (12cm) rounds with the palms of your hands. | | 9. Place on a well-greased baking tray and fill each circle with the mixture. Cover each one with grated cheese , decorate with the olives , and bake for 25-30 minutes. | | NOTES : Delicious hot as a simple supper dish, these are equally good cold as part of a buffet table. They look really appetising amongst a selection of salads, especially if you make them very small, and they will vanish in no time ! |
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