Catalan Roasted Vegetable Flatbread — Coca de Recapte
Catalan flatbread topped with charred aubergine, red capsicum, and onion roasted slowly with olive oil and garlic, finished with a scatter of black olives and parsley straight from the oven.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 220C. Slice eggplant into 1cm rounds, bell pepper and onion into 1cm strips. Smash 6 garlic cloves and chop parsley. Pit olives if needed.
Char
Divide eggplant, bell pepper, and onion between two roasting trays. Toss with 40ml olive oil, garlic, pimentón, oregano, salt, and pepper. Roast at 220C for 20–22 minutes until deeply charred at the edges.
Bake
While vegetables roast, lay flatbread on separate trays, brush with remaining 20ml olive oil. Bake on the lower rack at 220C for 6–7 minutes until pale golden and just crisp at the edges.
Build
Top each flatbread with charred vegetables in an even layer leaving a 1cm border. Scatter black olives across the top and return to 220C for 4 minutes until toppings settle.
Plate
Slide each coca onto a wooden board, scatter chopped parsley across the surface, slice into 4 wedges with a sharp knife, drizzle with any remaining oil from the roasting trays, and serve hot.
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