3 Eggplants, roasted
1 onion, chopped
1 red pepper, sliced
1 tablespoon tomato paste
1 teaspoon tamari (or light soy sauce)
1/2 teaspoon curry powder
1/2 teaspoon kirmizi biber, or combination sweet paprika and cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon cumin
handful of fresh parsley, chopped
1 cup warm water
1 tablespoon agave nectar (or other sweetener)
2 cups whole wheat flour
1/2 cup spelt flour
1 yeast packet
Rinse and dry each eggplant and slice them in half. Score each half in a diamond, cross-hatch pattern. Place all 6 halves on wire roasting rack. Heat oven to 400 degrees and cook for 40 minutes.
While the oven is heating up combine all ingredients in order, in a mixing bowl. Using a mixer on a low setting mix dough until it forms a ball. Cover and set dough aside for 40 minutes while the eggplant roasts.
Let the eggplant cool for about 10 minutes. Add the onion and red pepper along with some water, curry powder and tamari and saute for about 10 minutes. Once the eggplant has cool scoop the inside and place in a food processor along with the tomato paste and kirmizi biber. Puree until ingredients are combined. Add the sauteed onion, red pepper and parsley and pulse to break down. The vegetables shouldn’t be completely broken down, but have some minor chucks.
Once the dough as risen, roll it out and divide into 4 separate pieces. With a rolling pin, roll out each piece of dough to resemble a single serving pizza. Top each piece of dough with the eggplant mixture. Cook each Lahmucan for 15 minutes at 400 degrees.
Serving Size: 4
Nutritional Facts: 1 Lahmucan
Total Fat: 2.4 g
Cholesterol: 0 mg
Sodium: 588.9 mg
Potassium: 1287.8 mg
Total Carbs: 91.8 g
Protein: 16.5 g
Notes: This was also the second time I made Lahmucan, the first time time from Vegan Magic, which I think lacked flavor. I continued reading other sites and saw a pureed eggplant mixture using assorted spices. Not sure the tamari was needed when sauteing the onion and red pepper. If you are not a curry fan, you could probably do without the powder and not lose much flavor.
You can adjust the amounts of flours to your liking. I do want to try spelt and besan. Lahmucan can be eaten folded up, but with the dough recipe above it was not very pliable and the dough ended up tearing as I ate away.