16.10.2023
Pizza sun with eggplant
Ingredients
for portions
| 500 g | Flour |
| 90 ml | olive oil |
| 200 ml | White wine, dry, warm |
| 1 TL | Salt |
| 1 | Aubergine(n) |
| 1 Dose | Tomato(s), chopped |
| 1 | Owner) |
| 1 | Garlic cloves) |
| 200 g | Cream cheese, grainy |
| 100 g | Parmesan |
| something | Oregano |
| something | Basil |
| something | salt and pepper |
| something | Turmeric |
| something | Onion seasoning |
| something | Thymian |
| some | Breadcrumbs |
| something | sesame |
| something | Black cumin |
Working time approx. 40 minutesCooking/baking time approx. 1 hourTotal time approx. 1 hour 40 minutesCut the eggplant into slices, place on a baking tray, season with salt and let stand for about 20 minutes.
Bake at 200 degrees 8 to 10 until soft.
For the dough:
Place the flour, olive oil, warm white wine and salt in a bowl and use the dough hook to form a dough.
Then continue kneading by hand until the dough is nice and smooth.
Wrap in cling film and set aside.
Remove the eggplants from the oven and let them cool slightly.
For the filling:
Put the canned tomatoes in a sieve and let them drain.
Discard the liquid.
Mix the drained tomato pieces with the spices, cream cheese, Parmesan, pressed garlic clove and egg.
Cut the aubergines into small cubes and add them.
Preheat the oven to 180°C.
Divide the dough into 2 parts and roll each out round on baking paper.
Sprinkle the bottom with breadcrumbs.
These absorb the liquid, which means the dough doesn’t get soggy when baking.
Place some of the filling in the center of the dough.
Place over a small bowl and spread the rest of the dough all around, leaving a little distance from the bowl.
Remove the bowl.
Place the second rolled out dough over the dough with the filling and place the bowl in the middle.
Press the edges together with a fork.
Prick the dough around the bowl with a fork.
Now use a sharp knife to cut the dough all around from the edge of the bowl and then turn the individual strips once to create a sun.
Now remove the bowl and sprinkle the sun with sesame and black cumin.
Bake at 180°C for about 60 minutes.
When the sun is baked until golden brown, it is ready.
It tastes best when eaten warm and on the same day.
The next day it doesn’t taste as good anymore.