2020-08-13 / test@t

Biscuit with tomatoes, eggplant and cheese

Autumn is slowly leaving ... And soon we will have to remember about fragrant tomatoes, blue "greedy" eggplants, ringing fresh peppers, and wait for the start of a new season of vegetables. While there is time, I suggest making "Galeta with Tomatoes, Eggplant and Cheese". This is a great alternative to pizza. Delicious, juicy filling on a thin crunchy base. For aroma and taste, I added a mixture of Italian herbs. It is incomparable to bite it off hot, feeling all the aromas and flavors of the Mediterranean.

Biscuit with tomatoes, eggplant and cheese
  • for the test:
  • softened butter 90 g
  • sugar 20 g
  • a pinch of salt
  • egg 1 pc.
  • flour 200 g
  • For filling:
  • small eggplants 2 pcs.
  • tomatoes 3 pcs.
  • salt pepper
  • mozzarella or hard cheese 80 g
  • fresh or dried basil to taste
  • mixture "Italian herbs" 0.5-1 tsp.


Step 1
Add salt and sugar to the butter, stir until smooth. Add egg, stir. Add flour, knead the dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 2
For the filling, cut the tomatoes into rings, 5 mm thick, cut the mozzarella a little thinner (if you use hard cheese, grate it on a fine grater). Put the tomatoes in a colander, add salt and pepper, leave for ~ 10 minutes to drain all excess juice.
Step 3
Cut the eggplants into strips 5 mm thick, add salt and leave for 10-15 minutes. Then rinse the eggplants, squeeze and dry. Drizzle with olive oil and fry in a preheated pan on both sides until golden brown. Cool slightly and cut into cubes, add 1 clove of minced garlic.
Step 4
Preheat the oven to 180 degrees.
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