Salted focaccia with eggplants and cherry tomatoes

45 minutes

green olives, 1,7 oz
soy milk, 3,5 fl. oz
water, 2/5 cup
spelt flour, 2 cups
eggs, 2
olive oil, 2 tsp
baking powder, 1 tsp
fresh basil
eggplants, 10,6 oz
“ciliegino” fresh tomatoes, 7 oz
fresh cheese of your choosing, 1,7 oz


Heat oven to 180°C.
Slice the eggplant to make small pieces.
Pour 1 cup of water into a pot and place the eggplant pieces into a steamer basket.
Place the steamer in the pot steam the eggplant for 5-8 minutes until it is tender.
Transfer the steamed eggplant to a plate.
Mix spelt flour, eggs, milk, water and baking powder.
Add eggplant.
Pour the batter into the plum cake tin 20 cm, over the tomatoes and basil, and bake for 40 minutes.

Thanks to:Misto Frigo