Roasted Eggplant Galette is a great Summer entertaining dish packed with roasted eggplant, tomato sauce, and basil. It is a vegetarian dish but can be adapted to meet vegan lifestyle!

I made Roasted Eggplant Galette a while back as a light Summery lunch. It is one of those recipes that is very therapeutic to make; it involves making a dough from scratch, roasting vegetables, and casually folding ingredients into a galette (free form tart) without much fuss. I used Summer vegetables like eggplants, basil, tomato sauce, and cheese to create almost a pizza like galette but if you are inspired by Fall, perhaps use butternut squash, arugula, shallots, and goat cheese for a Fall-ish galette.

If you are nervous about making a dough from scratch, just trust me that galette dough I am sharing is very very forgiving. I have made samosa galette using the same dough and here is a short time lapse video that shows the whole process:

Whatever filling you decide to go with, I really hope you will make a savory galette for entertaining or as a light lunch!

I am going through this weird phase : writers block + feeling uninspired + overwhelmed so instead of words, I will leave you with some pictures of Roasted Eggplant Galette.

Click here for the galette dough recipe! 

Roasted Eggplant Galette

Author: Dixya @Food, Pleasure, and Health
Serves: 2-3

Ingredients

• galette dough (see above link for the dough recipe)
• 1 tablespoon olive oil
• 1 small eggplant, cut into thin slices
• 3-4 garlic cloves, minced
• about 1/2 cup marinara sauce (or use your fav tomato sauce)
• about 3/4 cup shredded mozzarella cheese + 2 tablespoon for sprinkling on dough
• handful of basil leaves
• salt, pepper to taste

Instructions

1. Preheat the oven to 400F.
2. Line a baking sheet with parchment paper.
3. Arrange eggplant slices on a baking sheet and drizzle olive oil and sprinkle garlic cloves over it. Season with salt & pepper.
4. Roast eggplant slices for 15-20 minutes until it is soft.
5. Remove from the oven and let it cool.
6. Meanwhile, roll out the galette dough and arrange eggplant slices and sprinkle with cheese.
7. Top evenly with marinara sauce and few basil leaves.
8. Fold up the edges of galette dough creating a pleat 2-3 inches in the border.
9. Sprinkle with cheese and let it bake for 2-25 minutes or until the cheese is bubbly and the galette is evenly golden brown.
10. Allow it to cool down before slicing.
11. Serve it warm or room temperature.

Cheers to another Monday. Let’s make it a good one!

You can make Roasted Eggplant Galette now or pin it for later.