Eggplant and Herb Savory Bread

This savory bread combines tender eggplant, fragrant garlic, and fresh parsley with a fluffy, flavorful dough. It’s perfect as a standalone snack, a side dish, or even a base for your favorite toppings.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Resting Time: 1 hour (for the dough to rise)
• Total Time: 1 hour 55 minutes

Ingredients

For the Eggplant Filling:

• Eggplants: 2, diced
• Garlic: 2 cloves, minced
• Onion: 1, finely chopped
• Salt and pepper: To taste
• Fresh parsley: 2 tablespoons, chopped
• Olive oil: 2 tablespoons

For the Dough:

• Eggs: 3 large
• Yogurt: 125 ml (½ cup)
• Olive oil: 20 ml (1½ tablespoons)
• Flour: 250 grams (2 cups)
• Water: 150 ml (⅔ cup), lukewarm
• Instant yeast: 10 grams (2 teaspoons)
• Salt and pepper: To taste

Directions

• Prepare the Eggplant Filling:
  1. Heat olive oil in a skillet over medium heat.
  2. Add the diced eggplant and sauté for about 8-10 minutes until softened.
  3. Add the minced garlic and chopped onion, cooking for another 5 minutes until fragrant and translucent.
  4. Season with salt, pepper, and fresh parsley. Remove from heat and let cool.
• Prepare the Dough:
  1. In a large mixing bowl, combine lukewarm water and instant yeast. Let sit for 5 minutes until the yeast is activated.
  2. Add eggs, yogurt, olive oil, and a pinch of salt and pepper to the yeast mixture. Mix well.
  3. Gradually add the flour, stirring until the dough begins to come together.
  4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  5. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
• Assemble the Bread:
  1. Once the dough has risen, roll it out on a floured surface into a large rectangle.
  2. Spread the cooled eggplant mixture evenly over the dough.
  3. Roll the dough tightly into a log shape and seal the edges.
  4. Place the rolled dough into a greased loaf pan or shape it into a round loaf on a baking sheet.
• Bake the Bread:
  1. Preheat the oven to 180°C (350°F).
  2. Bake the bread for 30-35 minutes or until golden brown on top and cooked through.
• Cool and Serve:
  1. Let the bread cool slightly before slicing.
  2. Serve warm or at room temperature, optionally with a side of yogurt or dipping sauce.

Serving Suggestions

• Serve as an accompaniment to soups, stews, or salads.
• Enjoy on its own as a savory snack.
• Use slices as a base for spreads or toppings like hummus or roasted vegetables.

Cooking Tips

• Ensure the water for the yeast is lukewarm to activate it properly.
• Squeeze excess moisture from the eggplant after sautéing to prevent a soggy bread texture.
• Add a sprinkle of sesame seeds or herbs on top of the dough before baking for added flavor.

Nutritional Benefits

• Eggplants are low in calories and high in fiber and antioxidants.
• Yogurt adds a source of calcium and probiotics.
• Homemade bread provides a wholesome alternative to store-bought options.

Storage Tips

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw and reheat before serving.

Why You’ll Love This Recipe

• A unique way to incorporate vegetables into bread.
• Packed with rich, savory flavors from eggplants and herbs.
• Soft, fluffy texture that’s perfect for any meal or snack.

Conclusion
This Eggplant and Herb Savory Bread is a delicious twist on traditional bread, combining hearty vegetables with a soft, flavorful dough. It’s versatile, easy to prepare, and guaranteed to be a crowd-pleaser. Whether served as a side dish or enjoyed on its own, this bread will quickly become a favorite in your kitchen!