Preparing the dough is the first essential step in making this delicious recipe. In a small bowl, we mix 25 grams of fresh yeast with 2 tablespoons of sugar until the yeast becomes soft and starts to activate. We gradually add about 100 ml of lukewarm milk, stirring gently. We let the mixture sit for 10-15 minutes until a light foam forms on the surface. This is proof that the yeast is active and ready to make the dough rise. In a large bowl, we put 500 grams of flour, 1 teaspoon of salt, the activated yeast mixture, 100 grams of melted butter, and 250 ml of lukewarm milk. We knead everything energetically for about 10 minutes until we get an elastic and homogeneous dough. We cover the bowl with a clean towel and let the dough rise in a warm place for an hour, or until it doubles in volume.
Meanwhile, we take care of the filling. We take 2 medium eggplants, peel them, and cut them into slices about 1 cm thick. We prick the slices with a fork to allow the salt to penetrate better. We sprinkle salt on each slice and let them drain for 30 minutes. After this period, we wash the eggplants under a stream of cold water and dry them with a paper towel, then cut them into cubes. In a large skillet, we melt 50 grams of butter and add one medium onion chopped into cubes, along with 2-3 crushed garlic cloves. We sauté them over medium heat until they become translucent, then add the sliced eggplants, 200 ml of tomato sauce, 2 tablespoons of sesame seeds, and pepper to taste. We continue to sauté the mixture, stirring occasionally, until the eggplants become soft and absorb the flavors.
After the dough has risen, we divide it into two equal parts and roll each part into thin sheets. We cut the sheets into triangles of suitable size. On each triangle, we put a teaspoon of the eggplant filling, then roll tightly, forming small crescents. We brush each roll with a beaten egg, then sprinkle sesame seeds on top for a crispy and appetizing look. We preheat the oven to 180 degrees Celsius and grease two trays with oil or butter. We place the rolls in the trays and bake them for about 20 minutes or until they become brown and golden. Once they are ready, we take them out of the oven and let them cool slightly. We serve these delicious rolls warm, enjoying every bite. Bon appétit!
Meanwhile, we take care of the filling. We take 2 medium eggplants, peel them, and cut them into slices about 1 cm thick. We prick the slices with a fork to allow the salt to penetrate better. We sprinkle salt on each slice and let them drain for 30 minutes. After this period, we wash the eggplants under a stream of cold water and dry them with a paper towel, then cut them into cubes. In a large skillet, we melt 50 grams of butter and add one medium onion chopped into cubes, along with 2-3 crushed garlic cloves. We sauté them over medium heat until they become translucent, then add the sliced eggplants, 200 ml of tomato sauce, 2 tablespoons of sesame seeds, and pepper to taste. We continue to sauté the mixture, stirring occasionally, until the eggplants become soft and absorb the flavors.
After the dough has risen, we divide it into two equal parts and roll each part into thin sheets. We cut the sheets into triangles of suitable size. On each triangle, we put a teaspoon of the eggplant filling, then roll tightly, forming small crescents. We brush each roll with a beaten egg, then sprinkle sesame seeds on top for a crispy and appetizing look. We preheat the oven to 180 degrees Celsius and grease two trays with oil or butter. We place the rolls in the trays and bake them for about 20 minutes or until they become brown and golden. Once they are ready, we take them out of the oven and let them cool slightly. We serve these delicious rolls warm, enjoying every bite. Bon appétit!
Ingredients
Dough: 60 g fresh yeast (for 15 g fresh yeast, use 7 g dry yeast) 2 tablespoons sugar 315 ml warm milk 450 g flour 1 teaspoon salt 125 g butter Filling: 1 large eggplant or 2 smaller ones 60 g butter 2 medium onions 1 clove of garlic 4 tablespoons tomato puree or tomato sauce 1 egg 1 teaspoon black pepper 3 tablespoons sesame seeds