Lenten food - Eggplant bread

Name: Lenten food - Eggplant bread
Ingredients: Dough: 600 g flour 250 ml warm water 25 g yeast 1/2 tsp sugar 1/2 tsp salt 4 tbsp olive oil Filling 565 g mixture from eggplant meatballs (or roasted eggplants) 2 tbsp breadcrumbs

Sezon - Lenten food - Eggplant bread by Augustina H. - Recipia

Eggplant Bread, Lenten Recipe I had some leftover eggplant mixture from making eggplant patties, and I used it in a leavened dough, shaping it into a bread. It's a simple solution when you already have the eggplants prepared and want to turn them into a Lenten pie. Roasted eggplants can also be used for the filling, especially when they are readily available at the market. The dough is straightforward, without any animal-derived ingredients, and the bread shape makes it easy to portion and serve. Quick Info Total time: approximately 1 hour and 30 minutes, not including baking time, which is not specified in the recipe Preparation time: about 20 minutes, plus rising time Rising time: 1 hour and 10 minutes in total Baking time: until the bread is lightly golden on top Servings: not specified; the bread can be sliced after cooling Difficulty: easy to medium Recipe type: Lenten dish, eggplant pie, Lenten bread Ingredients For the dough 600 g flour 250 ml warm water 25 g yeast 1/2 teaspoon sugar 1/2 teaspoon salt 4 tablespoons olive oil For the filling 565 g eggplant mixture from the patties or roasted eggplants 2 tablespoons breadcrumbs If using roasted eggplants instead of the patty mixture, they should be prepared for filling. The recipe does not specify additional ingredients for seasoning the eggplants, so the existing mixture can be used as is. Preparation Method 1. Prepare the starter in the mixing bowl Sift the flour into a large bowl and make a well in the center. Crumble the yeast and place it in the well along with the sugar and 100 ml of warm water. Gently dissolve the yeast with your fingers directly in the water. There's no need to mix all the flour at this stage. Cover the bowl and let the yeast activate for 10 minutes. 2. Knead the dough After 10 minutes, add the remaining warm water and mix the ingredients with a spoon. Add the salt, then start kneading vigorously. Gradually incorporate the olive oil while kneading. Continue for about 5 minutes, until the dough is smooth. Cover the bowl with a towel and let the dough rise for one hour. 3. Prepare the filling Mix the 565 g of eggplant mixture with the 2 tablespoons of breadcrumbs. The breadcrumbs help bind the filling and achieve a suitable consistency for spreading on the dough. If using plain roasted eggplants, sprinkle the breadcrumbs over them and mix. There's no need to prepare another filling, as the recipe is designed to use an already prepared mixture. 4. Prepare the dough for filling Preheat the oven to 170 degrees Celsius. After it has risen, briefly knead the dough, then roll it out on a floured surface. The sheet should be about 1-2 cm thick, 40 cm long, and 25-30 cm wide. The dimensions don't need to be measured exactly, but it's important that the sheet is uniform enough for the filling to distribute well. 5. Fill and roll the bread Spread the eggplant mixture over the dough, leaving a 1-2 cm border on all sides. The uncovered edge helps close the roll and reduces the risk of the filling spilling out during rolling. Roll the dough lengthwise, then join the ends to form a bread. Seal the ends well and transfer the bread to a baking tray lined with parchment paper. 6. Let it rise and bake Using kitchen scissors, make slashes on the bread in several places. They should not be cut all the way through; the slashes are for appearance and to allow the dough to open slightly during baking. Let the bread sit in the tray for another 10 minutes, then place it in the preheated oven at 170 degrees Celsius. Bake until it is lightly golden on top. The exact baking time is not mentioned in the original recipe, so watch the color of the dough towards the end. Why I make this recipe often It's a useful recipe for using up leftover eggplant mixture from patties. Instead of preparing the same dish again, you can transform it into a Lenten pie with leavened dough. I also like it because the filling can be prepared in advance, and the dough uses few, easily found ingredients. The bread shape is practical when you want to slice the dish and serve it at the table or take it to go. Tips and Variations Tips The water added to the yeast should be warm, not hot. The recipe uses part of the water first to dissolve the yeast, and the rest is added after the 10-minute activation. Leave 1-2 cm margins when spreading the filling. If the filling reaches the edge, rolling and sealing the ends becomes more challenging. Don't skip the second 10-minute rise. It's short, but it's part of the recipe steps and occurs after the bread has been formed and slashed. Watch the bread towards the end of baking. The recipe indicates a light golden color on top without a fixed baking time. Substitutions The eggplant mixture from the patties can be replaced with roasted eggplants. In this case, the eggplants should be prepared for use as filling, and the breadcrumbs are mixed directly with them. The olive oil in the dough is as specified in the recipe. No other types of oil are mentioned, so if you substitute it, keep the same amount of 4 tablespoons. Variations The recipe allows for any type of filling you like; however, the version presented uses eggplants and breadcrumbs. You can maintain the same rolling technique with a different Lenten filling if it has a spreadable and rollable consistency. For the eggplant version, the recommended filling amount is 565 g, to which 2 tablespoons of breadcrumbs are added. Serving Ideas The eggplant bread can be served after cooling, sliced. It is suitable as a snack, for breakfast, or as part of a Lenten meal. Being a savory pie, it can be placed on the table alongside other Lenten dishes. The bread shape makes it easy to share without needing to portion it before baking. Frequently Asked Questions Can I use roasted eggplants instead of the patty mixture? Yes. The recipe mentions both the eggplant mixture from the patties and roasted eggplants. In both cases, 565 g of filling is used, mixed with 2 tablespoons of breadcrumbs. How long should the dough rise? The first rise lasts for one hour after the dough has been kneaded. After the bread is filled, rolled, and slashed, it rests for another 10 minutes before baking. Before the first kneading, the yeast sits in warm water with sugar for 10 minutes. At what temperature is the bread baked? The oven is preheated to 170 degrees Celsius. The bread is baked until it is lightly golden on top. The source of the recipe does not specify an exact number of minutes for baking. Why is breadcrumbs added to the eggplant filling? Breadcrumbs help bind the mixture and give it a more suitable consistency for spreading on the dough. The indicated amount is 2 tablespoons for 565 g of filling. Can I make the bread without slashing it? The slashes are made with kitchen scissors after the bread is placed in the tray. They are part of the recipe's shape and help it open slightly during baking. For the desired result, it's best to keep this step. Nutritional Values Values are estimated as the exact composition of the eggplant patties or roasted eggplants is not specified. For the entire bread, made with the ingredients from the dough, filling, and breadcrumbs, a total of approximately 2,800-3,200 kcal can be estimated. If divided into 8 slices, one slice may have approximately 350-400 kcal, 55-65 g carbohydrates, 7-10 g protein, and 8-12 g fat. Values may vary considerably depending on the amount of oil used in the eggplant mixture and the ingredients in the patties. Storage and Reheating The recipe does not specify an exact storage duration. After cooling, the bread should be kept covered to prevent drying out. It can also be served cold, sliced. For reheating, warm the portions until pleasantly warm. Since it is a leavened dough with eggplant filling, the texture is best fresh or on the same day, but the bread can also be consumed later if stored properly.

Lenten food - Eggplant bread

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