Aubergine Einkorn Galettes

When I developed this recipe, I wanted to make a wholegrain pastry that was tasty but soft, not dry and crumbly. The sourdough increases the pastry’s tenderness as well as increasing the availability of the nutrients in the wholegrains. It works well with sweet fillings too; I have made a jam tart with it, similar to a crostata which was lovely. The aubergine filling is based on vegetarian fillings for borekas; Claudia Roden