Eggplant With Calabrese Cheese And Italian Herb Crackers

• 2 eggplants finely sliced
• 2 cloves garlic
• 2 teaspoons white wine vinegar
• 7/8 cup extra-virgin olive oil
• sea salt
• thyme
• rosemary
• basil
• fresh herbs
• 2 cups flour
• 1 teaspoon yeast dried
• 1/2 teaspoon salt + sea salt for garnish
• 2 teaspoons fresh thyme or sage
• 5 1/4 tablespoons butter
• 5/8 cup milk tepid

1. To prepare the eggplants, preheat the oven to 150C.
2. Line a baking tray with baking paper.
3. Place the sliced eggplant on the tray, season with sea salt.
4. Bake for 20 minutes, turning over halfway through, until soft and lightly golden. Leave to cool.
5. In a bowl mix the remaining ingredients to form a dressing.
6. Place the eggplant in a container and pour the dressing over. Ensure the eggplant is completely covered, add more oil as necessary.
7. Place a lid on the container and refrigerate overnight.
8. To prepare the crackers, in a large bowl add the flour, yeast, salt, and thyme (or sage).
9. Melt the butter and stir into the flour mixture.
10. Add the milk, a little at a time, and mix to a smooth, elastic dough. Leave to rest.
11. Preheat the oven to 180C.
12. Line a baking tray with baking paper.
13. Roll out the dough to a thickness of 1 centimeter and cut out circles of 4 centimeters in diameter.
14. Brush each one with milk and sprinkle with sea salt.
15. Bake for 12 minutes or until they begin to brown and feel firm to the touch.

eggplants, garlic, white wine vinegar, extravirgin olive oil, salt, thyme, rosemary, basil, fresh herbs, flour, yeast, salt , thyme, butter, milk

Taken from www.yummly.com/recipe/Eggplant-with-Calabrese-Cheese-and-Italian-Herb-Crackers-561429 (may not work)