Ratatouille Khachapuri
Ingredients:
Dough:
1 cup full-fat plain yogurt
1 tablespoon neutral oil
1/2 teaspoon fine sea salt
1 teaspoon unsalted butter, melted
2 cups all-purpose flour
1/2 teaspoon baking powder
Ratatouille Filling:
Extra-virgin olive oil, for sauteing
1 medium eggplant, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/2 large zucchini, quartered lengthwise, then cut crosswise into 1/4-inch-thick slices
1 yellow onion, thinly sliced
1 red or yellow bell pepper, cut into 1/2-inch cubes
1 garlic clove, peeled
1 beefsteak tomato, cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley
Cheese Filling:
2 cups (230 grams) shredded and/or crumbled cheese (a combination of equal parts shredded mozzarella, queso fresco, and feta cheese)
4 tablespoons (1/2 stick) unsalted butter, melted
1 egg
To Finish:
2 eggs
1 tablespoon unsalted butter
A few fresh basil leaves, chopped
Directions:
Make the dough: Mix the yogurt, oil, salt, and melted butter in a small bowl. Mix the flour and baking powder in a large bowl, then gradually add the yogurt mixture, stirring as you pour. Form the dough into a ball, cover the bowl with a clean kitchen towel, and let sit in a warm place for 1 hour.
While the dough rests, start the ratatouille: Pour about 2 tablespoons of olive oil into a large skillet over medium heat and add the eggplant cubes. Season with salt and black pepper and stir. Cook, stirring occasionally, for 8 to 10 minutes, until the eggplant cubes are cooked through and slightly golden. Transfer the eggplant to a large plate to cool.
Add 1 tablespoon of olive oil and the zucchini to the pan, still over medium heat. Season with salt and black pepper and stir. Continue to stir occasionally as the zucchini cooks, 5 to 6 minutes, until softened and golden. Transfer the zucchini to the plate with the eggplant to cool.
Add 1 tablespoon of olive oil and the onion to the pan, still over medium heat. Season with salt and black pepper and stir. Cook until the onion is translucent, 3 to 5 minutes, then stir in the bell pepper, garlic, and a pinch each of salt and black pepper. Cook for 1 minute, then stir in the tomato. Taste and season with more salt, if desired. Add the parsley, give on last stir, and remove the pan from teh heat. Let cool, then remove the garlic clove and transfer the mixture to a medium bowl. Add the zucchini and eggplant and gently toss to combine the vegetables.
Make the cheese filling: Mix the cheeses, melted butter, and egg in a bowl until well combined. Set aside.
Place the dough on a lightly floured work surface and knead for a few minutes, until it’s a small ball. Cover with a clean kitchen towel and let sit for 10 minutes.
Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
Lightly flour the work surface and place the ball of dough in the center. Using a rolling pin, roll the dough into a 12-inch circle. Transfer the dough to the prepared sheet pan. Spoon the cheese filling evenly in two curved lines along the top and bottom edges of the dough, leaving a border of 2 inches on the left and right sides. All along the top and bottom edges, roll the dough over the cheese mixture and seal it (a bit like a stuffed-crust pizza). Pinch together the dough on the left and right sides to form pointed tips, making a boat shape. Fill the center of the boat with the ratatouille mixture.
Lightly beat one of the eggs, then use a pastry brush to brush the exposed dough with the whisked egg. Bake the khachapuri for 15 minutes, until the crust is golden. Carefully slide the remaining raw egg onto the center of the ratatouille filling, then return the bread to the oven for 2 to 3 minutes, until the egg white is cooked but the yolk is still runny. Remove from the oven.
Place the butter on the egg. Garnish with the basil and serve immediately.