If the heat dulls your creativity in the kitchen, I can find a way to clear your mind. For picnics, lunches or appetizing dinners, savory pies bring everyone together: so, I thought of an unusual strudel that we will turn into a crown and stuff with delicious aubergines.
Video of the Recipe
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Identity Card of the Recipe
- 168 KCal Calories per serving
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Ingrediants
For the crazy dough
- 350 g of white flour type 00
- 180 ml of water
- 8 g of salt
- 1 tablespoon of dry white wine
- 3 tablespoons of extra virgin olive oil
For the stuffing
- A few basil leaves
- 100 g of cherry tomatoes
- 2 + 2 tablespoons of extra virgin olive oil
- 1 clove of garlic
- Q.b. of pepper
- 1 pinch of salt
- 100 g of fresh ricotta
- 100 g of Genoese pesto
- 700 g of eggplant
- 30 g of breadcrumbs
Materials Needed
- Sieve
- Bowl
- Transparent film
- Rolling pin
- Scale weighs food
- Baking tray
- Baking paper
- Brush
- Casserole
- Chopping board
- Knife
Preparation
- Prepare the crazy dough as described in THIS VIDEO.
How do you prepare the crazy pasta?
In a bowl, sift 350 g of flour and mix with 8 g of salt dissolved in a little warm water, 1 tablespoon of white wine, 3 tablespoons of oil and as much water as required (about 170 ml) until the dough is smooth and soft. , free of lumps.- Dedicate yourself to the preparation of the filling. Wash the aubergines, trim them and cut them into cubes. Arrange a colander or a colander on top of a plate or bowl, then combine the diced aubergines, sprinkling with the coarse salt as you go. Let the aubergines drain for a couple of hours: to facilitate dripping, it is advisable to place a weight on them.
Why sprinkle the eggplant with salt?
Salt is useful for removing the vegetation water of aubergines: in this way, solanine, a potentially toxic glycoalkaloid, responsible for the typical bitter aftertaste of aubergines, is removed.
Furthermore, salt is useful for speeding up cooking times and using less oil: in fact, aubergines deprived of their vegetation water tend to cook more quickly, requiring less oil at the same time.- When the vegetable liquid has collected in the bowl, wash the aubergines in water to remove any traces of salt and squeeze them gently to remove the water.
- Pour a drop of oil into a saucepan and flavor with a clove of garlic. Brown the aubergines seasoning with salt and pepper. Add the sliced tomatoes and cook for about ten minutes, taking care to mix often.
- Meanwhile, roll out the crazy dough with a rolling pin to obtain a very thin, almost transparent thickness.
- Pour a couple of spoonfuls of breadcrumbs into the center of the crazy dough, then fill with the mushroom eggplant. Enrich the filling with sprigs of fresh ricotta, a few spoonfuls of Genoese pesto and fresh basil.
Did you know that
The breadcrumbs are used to absorb the liquid from the vegetables, preventing you from soaking the base of the savory pie!- Roll up the stuffed pastry to make a strudel.
- Close the strudel into a bun, bringing the two ends together.
- Make cuts on the surface of the crown and brush with a tablespoon of extra virgin olive oil.
- Bake the savory pie at 180 ° C for about 40 minutes, or until golden brown.
- Remove from the oven, allow to cool and cut into slices.
Alice's comment - PersonalCooker
This is just an "idea, both as regards the shape and the filling! You can obviously adapt the recipe according to your tastes, changing shape or filling: you can even replace the crazy dough with puff pastry or other basic doughs of your own. Don't be afraid to experiment in the kitchen and have fun creating new flavors, aromas and contrasts.Nutritional values and Health Comment on the recipe
The Eggplant Strudel Donut is a recipe that belongs to the group of appetizers.
It has a significant energy intake and calories are mainly provided by lipids, followed by carbohydrates and finally proteins.
Fatty acids are mainly monounsaturated, complex carbohydrates and peptides have a medium - high biological value.
Cholesterol is irrelevant and fiber is abundant.
That of the Eggplant Strudel Donut is a recipe that lends itself to most diets; however, in case of overweight, it is advisable to reduce the average portion and the frequency of consumption.
The abundance of fiber could increase intestinal motility.
Containing lactose and gluten, it cannot be consumed by those intolerant to milk sugar and by celiacs.
It is excluded from the vegan philosophy, but not from the vegetarian one.
The average portion corresponds to about 60-100 g (100-170 kcal).
