Roasted Eggplant & Cheese Pastry


  • 1 packet of dry yeast
  • 1/2 cup of warm water
  • 1 tablespoon of granulated sugar
  • 5.5 cups flour
  • 1 teaspoon salt
  • 1/2 cup of olive oil
  • 1 egg white
  • 1/2 teaspoon of yogurt

For the top

  • 1 egg yolk
  • Poppy seed and sesame mix

for inside

  • 2 roasted eggplants
  • 2 roasted peppers
  • 100 g grated cheddar cheese
  • 50 g cheddar cheese

Mix the yeast in warm water with added sugar. Wait 15 minutes for it to foam. Sift the flour and salt into the dough mixing bowl and mix. Open the middle like a pool. Add the yeast water and mix. Add the remaining liquid ingredients. Knead until you get a smooth dough. Cover the dough with a cloth and let it rest for half an hour at room temperature.

Finely chop the roasted eggplant for the stuffing. Finely chop the roasted pepper and put it in a bowl. Add grated cheddar cheese and cottage cheese and prepare the stuffing.

Prepare 20 equal meringues from the dough you have rested. Roll out each meringues in a round shape with your fingertips on the counter. Cut half of the dough you rolled into thin strips with the help of a knife. Take 1 teaspoon of softened butter and spread it on the flat dough. Spread the filling on the edge of the dough, wrap it in a roll and fold the ends inwards like a croissant. Place on a baking tray lined with greaseproof paper. Prepare all pastries in the same way. Brush them with a mixture of egg yolk and milk and leave them to ferment in the tray. Bake in a preheated 180 degree oven for 25 minutes and serve warm.

Comments

Post a Comment

Popular posts from this blog

Red Lentil Soup with Curry & Coconut

Image
1 tablespoon of olive oil 1 tablespoon of curry spice Half teaspoon cinnamon 1 onion chopped 2 carrots peeled and chopped 1-2 teaspoons fresh ginger grated 2 cloves of garlic chopped 1-2 teaspoons salt to taste 1 teaspoon sugar 1/3 cup tomato paste 7 glasses of water 1,5 liter can of coconut milk 2 cups red lentils 1 cup of cooked chickpeas can also be used 1 tablespoon of freshly squeezed lemon juice fresh coriander and lemon, if available, lime wedges for serving Add oil to a large saucepan over medium heat. Add the curry and cinnamon and and cook for about 2 minutes, stirring frequently, until the aroma of the spices is released. Add the onion and cook for 2-3 minutes, then carrots, ginger and garlic, salt, Add sugar and tomato paste and cook for another 2 minutes, stirring. Add the water, coconut milk, lentils and chickpeas and mix. Bring the mixture to a boil and then lower the heat Cook uncovered, stirring occasionally, for 25 minutes or until lentils are tender. Finally, stir in...
Read more

Vegetarian Spinach

Image
1 kg of spinach 1 onion 6 tablespoons of olive oil 1 rice 5 tablespoons of tomato paste 1 teaspoon of black pepper Preparation of Spinach: Spinach stems, to be discussed. First, an eye check will be done. Yellowed, damaged leaves will be removed. Spinach root that passed the eye control, 1 cm from the roots. the top will be cut with a knife. The roots will be thrown into the trash and the leaves will be transferred into a deep basin. This process will be applied to all roots. The basin will be filled with water, spinach and water will be face to face. The basin will be mixed well by hand. After waiting for a while, the spinach that we whisked from the top will be transferred to another bowl. The muddy and cloudy basin will spill and shake. It will be returned to the beginning, and this process will be repeated at least three times. It will continue until it catches clear water in the basin. Then the spinach will be cut into cubes and kept in its container. Olive oil will be put in the ...
Read more

One-Week Vegan Keto Meal Plan

Image
While the vegan keto diet may seem very restrictive, many dishes can be made with vegan-friendly ingredients. Here is a sample weekly menu: Monday Breakfast: A keto porridge made with full-fat coconut milk, crushed flaxseed, chia seeds, and unflavored shredded coconut. Lunch: Vegan cream and low-carb vegetable soup. Dinner: Roasted cauliflower rice and tofu. Tuesday Breakfast: Tofu in butter and avocado with vegan cheese. Lunch: Zucchini pasta with walnut pesto and vegan cheese. Dinner: Sliced ​​avocado with vegan walnut chili and vegan cheese. Wednesday Breakfast: Chia pudding made with full-fat coconut milk and sliced ​​almonds on the side. Lunch: Coconut cream and cauliflower soup. Dinner: Shirataki noodles and mushrooms with vegan Alfredo sauce. Thursday Breakfast: Full-fat coconut yogurt topped with nuts, seeds, and unsweetened grated coconut. Lunch: Tofu, vegetable and coconut curry. Dinner: Pizza with cauliflower crust and vegan cheese topped with non-starchy vegetables. Friday ...
Read more