"Savory Delight: Heavenly Sichuan Eggplant Stuffed Flatbreads to Satisfy Your Cravings!"

Had a suss looking eggplant in the fridge that needed using so decided to stuff with garlic and chilli and roast the hell out of it to make the filling. Once the eggplant is cooked all your really need to do is chop everything together then assemble the flatbreads! I will say, the flatbreads are pretty great - they're super light and fluffy and a perfect vehicle for the filling 🫓

Recipe

Ingredients
200g self-raising flour (or 200g all purpose flour and 1 tsp baking powder)
150g yoghurt
1 large eggplant
3 garlic cloves (halved lengthways)
1 birds eye chilli (halved)
1 tsp Sichaun peppercorn powder
1 Tbsp tahini or Chinese sesame paste
1 tsp flakey salt
1/4 cup of chopped coriander and spring onion greens
Vegetable oil (for brushing)

Method
1) Preheat oven to 230C. To make the flatbread dough, combine flour, yoghurt and a pinch of salt in a bowl and mix until a shaggy dough forms. Knead for about 8-10 minutes or until a smooth ball, then set aside until use.
2) Make 4 slits lengthways in the eggplant. Stuff 3 of the slits with the garlic cloves and chilli. Brush eggplant with vegetable oil and place on aluminium foil lined baking tray facing the unstuffed slit side down (lol try saying that 5 times quickly). Roast for 40 minutes.
3) Remove eggplant from oven, cool slightly then scoop out the flesh, garlic and chilli onto a chopping board. Chop roughly, then sprinkle over flakey salt, sichuan pepper powder, tahini/sesame paste and the chopped herbs. Chop again.
4) Portion the dough into 4 equal size pieces. To assemble a flatbread, lightly flatten with your fingers then add 2 Tbsp of eggplant filling in the centre of the dough. Bring in the corners of the dough and twist to seal. Repeat with remaining dough pieces and filling. Brush sealed side of dough with oil then gently fry on a pan set over medium heat for 4-5 minutes each side (until golden brown and dough is cooked through). Slice and serve!