This Stuffed Eggplant Bread combines the rich, earthy flavor of roasted eggplant with a soft, homemade dough. The filling is seasoned with garlic, onion, and fresh parsley, making it both fragrant and savory. The dough, made with yogurt and olive oil, is light and fluffy, creating the perfect vessel for the flavorful stuffing. This dish is ideal as an appetizer, a snack, or even a light meal. Whether served fresh from the oven or reheated later, it is a delicious and hearty addition to any meal.

Full Recipe:

Ingredients:

For the Stuffing:

2 eggplants

2 cloves garlic, minced
1 onion, finely chopped
Salt and pepper, to taste

Fresh parsley, chopped (about 2 tablespoons)
Olive oil (for sautéing)

For the Dough:

3 eggs
125 ml (1/2 cup) yogurt
20 ml (1 1/2 tbsp) olive oil

250 grams (2 cups) flour
150 ml (2/3 cup) water
10 grams (2 tsp) instant yeast

Salt and pepper, to taste

Step-by-Step Instructions:

Step 1: Prepare the Eggplant Stuffing

Preheat the oven to 200°C (390°F).

Pierce the 2 eggplants with a fork and place them on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, turning occasionally, until the skin is wrinkled and the inside is soft.
Once the eggplants are roasted, let them cool slightly, then peel off the skin and finely chop the flesh.
Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped eggplant and season with salt and pepper to taste.
Cook the mixture for about 5-7 minutes, allowing the flavors to meld together.

Remove from heat and stir in the chopped parsley. Set aside to cool while you prepare the dough.

Step 2: Make the Dough

In a large bowl, whisk the 3 eggs until well combined.

Add the 125 ml yogurt, 20 ml olive oil, and salt and pepper to taste. Mix until smooth.
In a separate bowl, combine the 250 grams flour and 10 grams instant yeast. Gradually add the dry mixture to the wet ingredients, alternating with the 150 ml water, mixing until a soft dough forms.
Knead the dough for about 5 minutes on a floured surface until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Cover the dough with a clean kitchen towel and let it rise in a warm place for 45 minutes or until doubled in size.

Step 3: Assemble the Stuffed Bread

Once the dough has risen, preheat the oven to 180°C (350°F).

Punch down the dough and divide it into 2 equal portions.
Roll out each portion into a rectangle, about 1/2 cm thick.
Spread the eggplant filling evenly over one half of the dough, leaving a small border around the edges.

Fold the other half of the dough over the filling, pressing the edges together to seal the stuffing inside.
Transfer the stuffed dough to a parchment-lined baking sheet.
Brush the top of the bread with a little olive oil and sprinkle with extra salt and pepper if desired.

Step 4: Bake the Bread

Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool for a few minutes before slicing and serving.

Cooking Tips:

Roasting Eggplant: Roasting the eggplant whole in the oven helps to bring out its natural sweetness. Be sure to pierce the skin before roasting to prevent it from bursting.
Kneading the Dough: When kneading the dough, ensure it is smooth and elastic but not too sticky. If it’s sticking too much to your hands, add small amounts of flour gradually.
Herb Substitutions: If you’re not a fan of parsley, feel free to use other herbs such as cilantro, dill, or basil. These herbs add freshness to the filling.

Extra Flavor: To give the stuffing a richer flavor, you can add grated cheese such as mozzarella or feta to the filling before sealing the bread.

Storage:

Refrigerator: Store leftover stuffed bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 3 days in the fridge.
Freezing: You can freeze the baked bread by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. Freeze for up to 1 month. Reheat the frozen bread in a preheated oven at 160°C (320°F) for about 15-20 minutes.

Nutritional Facts (Per Serving – Based on 8 servings):

Calories: 220 kcal
Protein: 7g
Carbohydrates: 30g

Fat: 8g
Fiber: 3g
Sugar: 3g

Sodium: 300mg
Vitamin A: 4% of daily value
Vitamin C: 10% of daily value

Calcium: 6% of daily value
Iron: 10% of daily value

FAQs:

Can I use whole wheat flour for the dough?
- Yes, you can substitute whole wheat flour for a healthier version. Keep in mind that whole wheat flour may make the dough denser, so you may need to adjust the water content slightly.
Can I add cheese to the filling?
- Absolutely! Adding some grated cheese like mozzarella or feta to the filling will add creaminess and enhance the overall flavor of the bread.

What can I serve with this stuffed bread?
- This bread pairs well with a side salad or a yogurt-based dipping sauce. It can also be served alongside soup for a more filling meal.
Can I make the dough ahead of time?
- Yes, you can prepare the dough ahead of time and refrigerate it overnight. Let the dough come to room temperature before rolling it out and assembling the bread.
Can I use a different vegetable for the filling?
- If you’re not a fan of eggplant, you can substitute it with other vegetables like zucchini, bell peppers, or mushrooms.

Conclusion:

This Stuffed Eggplant Bread is a versatile and flavorful dish that is sure to impress your family and friends. With its soft, airy dough and savory filling, it’s a delightful twist on traditional stuffed bread recipes. The combination of roasted eggplant, garlic, and parsley creates a delicious and aromatic filling, while the yogurt-based dough adds a tender texture to the bread. Whether you enjoy it as a snack or as part of a meal, this stuffed bread is a satisfying and wholesome option. Its simplicity and adaptability make it a recipe worth adding to your regular rotation.