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Ingredients
  • subheading: For The Filling:
  • 1 medium globe eggplant
  • Kosher salt
  • 1 medium zucchini, halved and sliced into ½-inch half moons
  • 1 large red onion, quartered and sliced
  • 1 ½ cups cherry tomatoes
  • 4 large garlic cloves, crushed and peeled
  • ¼ cup extra virgin olive oil
  • 1 tablespoon za’atar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 3 ½ ounces feta
  • Minced parsley, for garnish
  • subheading: For The Galette Dough:
  • 1 cup (120g) whole wheat flour
  • 1 cup (120g) all purpose flour
  • ½ teaspoon baking powder
  • Kosher salt
  • ⅓ cup 1 tablespoon (91g) extra virgin olive oil
  • ⅓ cup 1 tablespoon (91g) cold water
  • 2 tablespoons nigella seeds (optional)
  • 1 egg, lightly beaten
Steps
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