The hubby loves eggplant. After our trip to Greece, he told me that he could eat eggplant everyday. Eggplant everyday might be a little bit much, but in an effort to satisfy his eggplanty needs, I’ve been attempting all sorts of new recipes. Here is my attempt at Eggplant Focaccia. Full disclosure: the base of my recipe started here.
Eggplant Rosemary Focaccia
1 ball of dough. If your dough was frozen, take it out of the freezer the night before and let it thaw overnight in the refrigerator. Do not try to thaw dough by heating it up!
1/2 white onion, thinly sliced
1 tsp olive oil
2 sprigs of fresh rosemary, roughly chopped
1 garlic clove, minced
More olive oil for drizzling
- Place your dough in a bowl, cover it, and let it rise for about an hour.
- After it has risen, add the minced garlic and chopped rosemary to the dough. Work the spices in by kneading and stretching the dough by hand. Do not use a rolling pin.
- Cover your baking sheet with parchment paper and place the dough on it. Dimple the dough (I used a fork).
- Cover and let rise again for about 30 minutes to an hour.
- Preheat your oven to 400 degrees F.
- While your dough is rising for the second time, rinse the eggplant (and peel if you prefer. I peeled a few thick strips of skin off so mine looked stripey). Thinly slice the eggplant and place it in a strainer.
- Sprinkle the slices with salt, place in the sink, and let the moisture get drawn out for about an hour.
- While the eggplant is doing its thing, heat the olive oil in a pan until it is shimmering. Add the sliced onions and stir them around to coat them in oil. Lower your heat to medium and let them caramelize in the pan for about 30 minutes. Keep an eye on the onions and stir them regularly so they do not burn.
- After your hour is up, place the eggplant on some paper and blot dry. Set aside.
- Once your dough has risen again, add the sliced eggplants and the caramelized onions, some salt, and drizzle with olive oil.
- Place in the oven and bake for 20-25 minutes.