Curried Flatbread with Vegetables and Thyme

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== Ingredients ==
* 4 shallots, sliced in thin rings
* 1 tbsp butter
* 3 small Asian eggplants, sliced into ¼-inch discs
* salt
* 4 tbsp olive oil
* 2 tsp garam masala
* freshly ground black pepper
* ½ cup sun-dried tomatoes
* 1 cup grape, cherry or pear tomatoes
* 12 small sprigs young fresh thyme
=== Flatbread ===
* 7 tbsp warm water
* 1 tbsp active dry yeast
* pinch granulated sugar
* 2 tbsp butter, melted and cooled
* ¼ tsp salt
* 1 tbsp chopped fresh dill
* 1¼ to 1½ cups all-purpose flour
* 1 egg yolk mixed with 2 tbsp water
* kosher salt to taste
== Directions ==
# Caramelize shallots and butter in medium-sized sauté pan over low heat.
# Place eggplant in bowl, sprinkle with salt and let it sit for 30 minutes.
# Rinse eggplant, and toss in separate bowl with 1½ tablespoons olive oil.
# Preheat oven to 275°F.
# Place eggplant on nonstick sheet pan, and bake for 35 to 40 minutes, or until slightly golden and tender.
# Leave oven on, increasing temperature to 350 °F.
# In small bowl, mix remaining 2½ tablespoons olive oil and garam masala.
# Using pastry brush, brush flatbread with garam masala oil and place some caramelized shallots, sun-dried tomatoes, grape tomatoes and eggplant on top of flatbread.
# Place flatbread in oven at 350°F for 5 minutes, or until hot.
# To serve, place warm flatbread on each plate and top with sprigs of fresh thyme and freshly ground black pepper.
=== Flatbread ===
# Combine warm water, yeast and sugar in small mixing bowl.
# Let sit for 3 minutes, then add butter, salt and dill.
# Using an electric mixer fitted with dough hook or mixing by hand, add flour until fully incorporated and dough is smooth, but not sticky.
# Form into ball, place in lightly oiled bowl and cover with damp cloth.
# Let rise in warm place for about 45 minutes, or until tripled in volume.
# Preheat oven to 375 °F.
# Divide into 4 or 6 equal portions.
# On lightly floured surface, roll dough into thin, round discs about 6 to 8 inches in diameter.
# Place on lightly oiled sheet pan, and score with tines of fork.
# Brush with egg wash, and lightly sprinkle with kosher salt.
# Bake for 10 to 12 minutes, or until golden brown.
# Remove from pan and let cool.
Category:Cherry tomato Recipes
Category:Dill Recipes
Category:Egg yolk Recipes
Category:Eggplant Recipes
Category:Garam masala Recipes
Category:Grape tomato Recipes
Category:Shallot Recipes
Category:Sun-dried tomato Recipes
Category:Teardrop tomato Recipes
Category:Thyme Recipes