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In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Stir in flour, salt, and olive oil. Mix until a dough forms.
Knead on a floured surface for 5–8 minutes until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
2. Cook the Eggplant:
While dough rises, heat 2 tbsp olive oil in a skillet over medium heat.
Add diced eggplant and cook for 7–10 minutes until softened and golden.
Add garlic, salt, pepper, and any herbs/spices. Cook for 1 more minute.
Let the filling cool to room temperature.
3. Assemble the Bread:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out dough into a rectangle (about ¼-inch thick).
Spread the cooked eggplant over the center of the dough, leaving edges clear.
Sprinkle evenly with cheese mixture.
Fold the sides over the filling and pinch edges to seal (like a stromboli or calzone).
Place seam-side down on the baking sheet. Slash the top with a sharp knife.
4. Bake:
Brush the top with olive oil or an egg wash.
Bake for 25–30 minutes or until golden brown.
Cool slightly before slicing. Serve warm.
🧀 Tips & Variations:
Add sun-dried tomatoes, olives, or spinach for extra flavor.
Use store-bought pizza dough to save time.
Serve with marinara or garlic yogurt sauce.
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