Turkish Flatbread With Eggplant, Peppers, and Vegan Feta
The hallmark of this Turkish plant-based flatbread is its signature canoe shape filled with eggplant, red bell pepper, and tomatoes.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at vegnews.com.
Ingredients
- 3 cups bread flour
- 2 teaspoons
- sugar
- ½ teaspoon instant or rapid-rise yeast
- 1⅓ cups ice water
- 1 tablespoon olive oil
- 1½ teaspoons salt
- 1 (28-ounce) can whole peeled tomatoes
- 6 tablespoons olive oil, divided
- 1 (1-pound) eggplant, cut into ½-inch pieces
- ½ red bell pepper, chopped
- ½ teaspoon salt
- 3 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ cup crumbled
- vegan feta
- 6 tablespoons minced fresh mint, divided
- ¼ cup pine nuts, toasted
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pide with Eggplant and Tomatoes
americastestkitchen.com
Flatbread with Green Olives and Ground Beef — Easy Turkish Recipe
petitegourmets.com
Turkish Flatbreads - Cookidoo® – the official Thermomix® recipe platform
cookidoo.co.uk
Homemade Turkish Flatbreads (VE) - ProVeg United Kingdom
proveg.org
Frying pan Turkish flatbreads | Matching Food & Wine
matchingfoodandwine.com
Plant-Based Turkish Pizza (Lahmacun)
vegnews.com
Turkish Egg Flatbread | BeefEater BBQ Recipe
beefeaterbbqeurope.co.uk
Turkish Egg Flatbread | BeefEater BBQ Recipe
beefeaterbbqeurope.co.uk