Monini Layered Mediterranean Dip & Flatbread

By: WellBeing Team

Monini’s Italian crafted extra virgin olive is made with olives harvested at the right degree of ripeness for flavour and cold-pressed for quality. Fresh, fruity and balanced it delivers that unmistakable Italian taste to elevate your everyday cooking and dishes. For more information visit Instagram @moniniaustralia

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Servings

Prep time

Cook time

Recipe

Ingredients

2 cups flour
¾ cup milk
3 tbsp Monini Extra Virgin Olive Oil
½ tsp sea salt flakes
1 large red capsicum
1 medium eggplant
2 tbsp toasted pine nuts
1 tsp Aleppo pepper flakes
½ cup Monini Leccino pitted olives, sliced
Feta Dip
200g feta cheese, crumbled
100g cream cheese, softened
¾ cup Greek yoghurt
2 tbsp Monini Organic Extra Virgin Olive Oil
1–2 garlic cloves, minced (optional)
Zest 1 lemon
Herby Olive Oil
1/3 cup Monini Organic Extra Virgin Olive Oil
2 cloves garlic, minced
2–3 tbsp continental parsley, chopped
2–3 tbsp dill, chopped

Method

In a large bowl, combine the flour and salt. Make a well in the centre and add the milk and olive oil.
Stir with a spoon or your hands until the mixture forms a dough. Knead 1–2 mins in the bowl. Cover the dough with a damp cloth or plastic wrap. Let it rest for approx. 15–20 mins.
In a small pan, heat all ingredients for the herby olive oil for 3–4 mins on a medium heat until fragrant. Remove from heat and cool.
Preheat oven grill to high. Place the whole capsicum and eggplant on the grill or under the grill, turning occasionally, until the skin is charred and blistered all over, approx. 10–15 mins.
Once charred, place capsicum and eggplant in a bowl and cover with a plate to steam for 10 mins. Peel off the skin, remove the seeds (capsicum only) and slice into strips. Set aside.
In a food processor or blender, combine all ingredients for the feta dip. Blend until smooth and creamy. Season with salt and black pepper to taste if needed, but the feta is quite salty so you may not need to add anything.
To make the flatbread, divide the dough into 4 equal portions. Stretch each piece of dough in a rough round shape of even thickness with your hands, or on a lightly floured surface, roll out each portion into a thin circle about 3mm thick. The thickness can vary depending on your preference.
Heat a frying pan over medium-high heat. Drizzle generously with olive oil. Place one flatbread in the hot skillet and cook for about 1–2 mins until bubbles start to form and the underside has light-brown spots.
Flip the flatbread and cook the other side for another 1–2 mins until lightly browned and cooked through. Repeat with the remaining dough portions.
To assemble, spread the whipped feta dip evenly on a serving platter or in a shallow bowl. Arrange the charred capsicum strips and eggplant pieces on top of the dip. Drizzle with the prepared herby olive oil.
Sprinkle with toasted pine nuts, Aleppo pepper flakes and sliced olives, and serve with flatbread.