Flatbread cake

Ingredients for 8 servings:

• 1 flatbread(s) (about 30 cm diameter)
• 400 g feta cheese
• 300 g yogurt
• 1 bunch of fresh herbs
• e.g. pepper, paprika or similar spices
• possibly garlic
• possibly tomato paste
• 1 eggplant(s)
• 2 m.-large zucchini
• 3 bell peppers (red and yellow)
• 4 tomatoes
• 1 vegetable onion(s)
• 8 tbsp olive oil
• 6 tsp oregano (dried)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Flatbread filled with grilled vegetables – great for picnics, office parties, Mediterranean barbecues, etc.

Cut the flatbread crosswise – like a cake. For the cream, coarsely grate the feta, chop the herbs, and mix everything together to taste. Depending on your taste, dill or parsley are the best herbs to use – but fresh thyme, oregano, a little mint, or something similar also work for seasoning. I usually go out onto the balcony and pick a bunch of plenty of dill, some parsley, 2-3 sprigs of thyme, or something similar. It also tastes great with just dill or just parsley, or with mixed frozen herbs or something similar. If you like, you can also season the feta cream with 1-3 cloves of garlic. Since I like to take the cake to the office, I prefer to leave that out. If you want to add some color, you can also add some tomato or bell pepper paste to the cream. This way, you can “build” two cakes with different colors, for example. One with herb and feta cream, and one with red feta cream. You can also choose slightly different colors for the vegetables. For the grilled vegetables, wash and/or clean everything. Cut the eggplant and zucchini lengthwise into approximately 1 cm thick slices. Halve the bell peppers (color as desired or available) lengthwise and cut each half into 3-4 strips. Cut the tomatoes crosswise into approximately 1-1.5 cm thick slices. Cut the onion into thin slices/rings. Then brush a baking sheet with about 1 tablespoon of olive oil, sprinkle with 1 teaspoon of oregano, and spread about 1/3 of the vegetables in a single layer. Brush with about 1.5 tablespoons of olive oil, sprinkle with another teaspoon of oregano, and cook the vegetables at 200°C for about 10-15 minutes. Turn on the grill about halfway through (or right from the start, if desired). Bake/grill the remaining vegetables in the same way. I usually manage to fit the amount onto three baking sheets somehow—but this can vary depending on the size of the ingredients and your ability to jigsaw puzzle them together. You can vary the vegetables quite a bit. If you don’t like eggplant, maybe use a bit more zucchini or bell pepper. Or if you can’t stand bell peppers, just use more eggplant or tomatoes. Or whatever. Garlic fans could, for example, rub the baking sheet with a halved garlic clove. Then spread the cream on both flatbread halves—spread half of the cream on each flatbread half and spread it evenly. Then spread the grilled vegetables (they can still be a bit warm, but preferably not hot) on the bottom half and then turn the lid out. Then it’s best to add some weight. I take the lid of a large plastic container, place it on the cake, and then weigh it down with two Tetra Paks or other heavy objects. You can also place the cake on a suitably sized wooden board, place a second board on top, and tie the entire “package” together with a piece of string and apply a little pressure. Don’t worry: The cake tastes great without this – but it will hold together better and be easier to eat if you press it together a little. The cake goes into the refrigerator for at least 2 hours (but it can also be up to 6 or 8 hours). Then it can be cut into slices and served. For transport to the office or a picnic area, I cut it in half and place the halves on top of each other on a suitably sized cutting board (i.e., rectangular and not much larger than half a flatbread). I then wrap it in cling film – and the transportable package is ready. We always have something to eat with it – so everyone eats about 1/8 of the cake. If it’s just one snack among many, experience has shown that about 1/12 per person is enough. If it is to be the main part of the meal, it is better to plan about 1/4 to 1/3 of a cake per person.