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Prepare and cook vegetables:
Heat a generous amount of olive oil in a large skillet over medium heat.
Add chopped onion and minced garlic to the skillet. Sauté for a few minutes until onions are translucent and garlic is fragrant.
Cut eggplant into cubes and add to the skillet. Season with salt and pepper. Cook the eggplant for about 15 minutes, stirring occasionally, until tender and cooked through.
Stir in the chopped parsley and remove from the heat. Let the mixture cool slightly.
Make the dough:
In a large bowl, whisk together the eggs, yogurt, 20 ml of olive oil and the water until well combined. Gradually add the flour, whisking continuously to avoid lumps. Stir in the instant yeast and season with additional salt and pepper.
Add the cooled eggplant mixture to the dough and stir until evenly combined.
Assemble the dish:
Preheat your oven to 180°C (356°F).
Grease a baking dish with olive oil and pour the eggplant dough into the dish.
Sprinkle the grated mozzarella evenly over the top.
Bake:
Place the dish in the oven and bake for about 45 minutes, or until the top is golden brown and the pastry is set.
Serve:
Remove the dish from the oven and let it cool for a few minutes before serving. This dish can be enjoyed warm or at room temperature, making it versatile for a variety of occasions.
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