Sourdough Greek Roasted Eggplant and Mint Oil Flatbread

Steps

1. 1

   Make the dough

   • In a large bowl, whisk together the sourdough discard, bread flour, lukewarm water, and olive oil until shaggy.
   • Let sit for 5 minutes to allow the flour to fully hydrate.
   • Sprinkle the salt over the mixture and mix with a wooden spoon or your hand until fully incorporated and smooth, about 2 minutes.
   • The dough should be slightly sticky but hold together.
   • Cover with a damp kitchen towel.

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   Ready when: Dough is cohesive and smooth, all flour is incorporated

   Tip: Don't overwork the dough—sourdough discard already has elasticity. A 2-minute mix is plenty.

2. 2

   Bulk ferment the dough

   • Let the dough rest, covered, at room temperature for 45 minutes.
   • After 20 minutes, perform one set of stretch-and-folds: wet your hand, grab one side of the dough, stretch it up and fold it over itself, then rotate the bowl 90° and repeat until you've folded all four sides.
   • The dough will rise slightly and develop tension.

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   Ready when: Dough should have risen about 25–30%, feel airy, and hold a stretch without tearing

   Tip: If your kitchen is cold (below 68°F / 20°C), add 10–15 minutes to fermentation time. You want visible bubbles on the surface.

3. 3

   Roast the eggplantOven 450°F / 230°C

   • While the dough ferments, preheat your oven to 450°F (232°C).
   • Toss the eggplant cubes with 3 tablespoons (45 ml) of olive oil, salt, and black pepper in a bowl.
   • Spread them on a baking sheet in a single layer.
   • Roast for 20 minutes, stirring halfway through, until the edges are deeply browned and the flesh is completely tender and collapsing slightly.

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   Ready when: Eggplant is deep golden-brown with crispy edges and creamy interior

   Tip: Cut the eggplant into even-sized pieces so they cook uniformly. Don't stir too often—let each side get golden for better flavor.

4. 4

   Make the mint oil

   • While the eggplant roasts, blanch the fresh mint leaves in a small pot of boiling water for 10 seconds, then immediately plunge them into ice water to stop cooking.
   • Pat dry thoroughly with a kitchen towel.
   • Place the mint, olive oil, lemon zest, lemon juice, and sea salt in a blender or food processor.
   • Blend until smooth and bright green, about 1 minute.
   • Pour through a fine-mesh sieve into a small bowl, pressing gently on the solids.
   • Discard the solids.
   • The mint oil should be vibrant and drinkable.

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   Ready when: Mint oil is smooth, bright green, and flows easily

   Tip: Blanching the mint preserves its bright color and fresh flavor. Don't skip the ice bath or it will darken.

5. 5

   Shape and proof the doughOven 475°F / 245°C

   • Increase oven temperature to 475°F (245°C).
   • Place a 12-inch (30 cm) cast iron or heavy-bottomed skillet in the oven to preheat for 5 minutes.
   • Carefully remove the hot skillet and lightly brush the bottom and sides with olive oil.
   • Gently stretch and shape the fermented dough into a rough 10-inch (25 cm) round or rectangle (it doesn't need to be perfect), then carefully place it in the hot skillet.
   • Let it rest for 5 minutes to relax and puff slightly.

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   Ready when: Dough is about 0.5 inch (1.25 cm) thick and puffy around the edges

   Tip: Working with hot pans requires confidence—if you're nervous, let the skillet cool slightly before adding the dough. The result won't be quite as crispy but will still be excellent.

6. 6

   Bake the baseOven 475°F / 245°C

   • Transfer the skillet to the 475°F (245°C) oven and bake for 8–10 minutes until the bottom and edges are light golden and the surface is set but still slightly soft.
   • The base should smell fragrant and slightly tangy.

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   Ready when: Bottom is light golden, edges are set and starting to brown, surface is no longer wet

   Tip: Don't fully bake the base—you'll return it to the oven after topping. Underbaking now prevents a burnt bottom.

7. 7

   Add garlic and eggplantOven 475°F / 245°C

   • Carefully remove the skillet from the oven.
   • Scatter the minced garlic evenly over the surface, then top with the roasted eggplant, spreading it in a single layer.
   • Drizzle any pan juices from the eggplant over the top.
   • Return to the oven for 3–4 minutes until the garlic is fragrant and just beginning to brown at the edges.

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   Ready when: Garlic is fragrant with golden edges; eggplant is soft and slightly caramelized

   Tip: Raw garlic can burn quickly, so keep this step short. You want fragrance, not char.

8. 8

   Finish and serve

   • Remove the skillet from the oven and immediately drizzle the mint oil generously over the top of the flatbread, starting from the center and working outward.
   • Sprinkle with fleur de sel and, if using, crumbled feta cheese.
   • Cut into 2–4 wedges and serve warm directly from the skillet, with any remaining mint oil on the side for dipping.

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   Ready when: Mint oil is drizzled and glistening; feta is distributed evenly

   Tip: Add the mint oil right before serving so its bright flavor and color don't fade from the residual heat. Reserve a small spoonful to serve on the side.