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Aubergine coca Mallorquina
Serves 4 Starters and mains
Ingredients
- 300g strong white bread flour
- 1 sachet dried yeast
- 2tsp olive oil
For the topping
- 300g small aubergines, sliced into 0.75mm rounds
- 6tbsp olive oil
- 2 garlic cloves, crushed with ¼tsp sea salt to a fine paste
- 4 medium tomatoes, sliced thinly
- 26 pitted black Kalamata olives
- oregano sprigs, leaves removed
- 2 shallow tins 20cm x 30cm
Method
Put the flour in a bowl and mix in the yeast, a pinch of sugar and 1 ½tsp sea salt. Add 225ml hand-hot water and the oil and mix to a dough – add a little extra flour if too wet. Transfer to a lightly floured surface and knead until silky and no longer sticky. Oil a clean bowl and put in the dough ball and cover with cling film. Leave in a warm place for 45 minutes, or until the dough has doubled in size.
Meanwhile, put the aubergine slices in a colander layered with a sprinkling of salt and leave for 30 minutes.
Preheat the oven to 220°C/430°F/Gas 7.
Rinse the aubergine slices and lay them to dry on kitchen paper then tip onto a tray and toss with 3tbsp of the oil.
Heat a ridged grill pan until smoking hot, lower the heat and griddle the slices for 2 minutes each side until striped golden.
Put back on the tray until they are all done, drizzle with another 1tbsp of oil and put to one side.
When the dough is ready, tip onto a floured surface, knead briefly and cut in half with a knife. Press the dough into the oiled tins right to the corners.
Mix the garlic paste with 1tbsp of oil and smear over taking it right to the edges. Divide the tomato slices between the dough. Add the aubergine, season with pepper and drizzle with the remaining oil.
Bake for 15 minutes, remove and scatter with the olives, oregano and more pepper. Bake for a further 15 minutes. Scatter with sea salt.
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