RECIPE..👇✅
Eggplant Pastry
Ingredients
1 teaspoon instant yeast
2 cups water (400 ml)
6 cups pastry flour (650 gr)
1.5 teaspoons salt
For greasing the dough
1 cup vegetable oil
Filling ingredients
6-7 tablespoons vegetable oil
1 onion
3-4 eggplants
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper
1 teaspoon chili flakes
Preparation
Mix the dough ingredients in a bowl and obtain a soft dough that does not stick to your hands. Knead the dough until smooth, cover and let it rest for 10 minutes. Divide the dough into 12 equal pieces, cover and let them rest for another 10 minutes. Roll out the dough pieces to the size of a dessert plate; grease between them, stack them on top of each other and cover and let them rest for 30 minutes.
For the filling, sauté the finely chopped onion in oil for 5 minutes. Add the diced eggplant and cook, stirring, until softened. Add salt and spices, cook for another 2 minutes, and let cool.
Take 3 of the rested dough sheets and roll them out very thinly. Fold them, add the filling, and roll them up. Place them on a baking sheet, brush with oil, and bake in a preheated oven at 200 degrees Celsius (350 degrees Fahrenheit) for 35-40 minutes, checking frequently.
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Taki se snimabrzo i jasno a ne da gledamo kako se guli krompir i sjece lukac, u da nam se igra sa zivcima. Veliki Selam iz Germany.👍👍🙅♀️
RECIPE..👇✅
Eggplant Pastry
Ingredients
1 teaspoon instant yeast
2 cups water (400 ml)
6 cups pastry flour (650 gr)
1.5 teaspoons salt
For greasing the dough
1 cup vegetable oil
Filling ingredients
6-7 tablespoons vegetable oil
1 onion
3-4 eggplants
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper
1 teaspoon chili flakes
Preparation
Mix the dough ingredients in a bowl and obtain a soft dough that does not stick to your hands. Knead the dough until smooth, cover and let it rest for 10 minutes. Divide the dough into 12 equal pieces, cover and let them rest for another 10 minutes. Roll out the dough pieces to the size of a dessert plate; grease between them, stack them on top of each other and cover and let them rest for 30 minutes.
For the filling, sauté the finely chopped onion in oil for 5 minutes. Add the diced eggplant and cook, stirring, until softened. Add salt and spices, cook for another 2 minutes, and let cool.
Take 3 of the rested dough sheets and roll them out very thinly. Fold them, add the filling, and roll them up. Place them on a baking sheet, brush with oil, and bake in a preheated oven at 200 degrees Celsius (350 degrees Fahrenheit) for 35-40 minutes, checking frequently.
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