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Stuffed Eggplant and sausage bread

Domi recently reminded me about the delicious stuffed bread which Duncan makes. She was asleep when I needed the recipe, I looked up a few recipes then made up my own to suit the ingredients which I had on hand. Here is the recipe

Sausage and Eggplant (Brinjal) stuffed bread

INGREDIENTS

500 grams bread dough
1/4 cup (60ml) finely chopped red pepper 
1 chilli finely chopped (optional)
1 small egg plant cut into small cubes(brinjal / aubergine)
half a small onion finely chopped
1 clove crushed garlic
200g cooked sausage
15 ml pesto (optional)
1 tsp liquid smoke (optional)
seasoning
grated mozzarella
Sausage and Eggplant filling

METHOD

  • Heat a little oil in a pan and gently fry onions until soft
  • Add red pepper, chilli, egg plant and garlic
  • When softened add cooked sausage, pesto and liquid smoke
  • Line a loaf tin with baking paper
  • Halve the dough, roll out both halves to the size of the loaf tin which you will be using.
  • Place one rolled dough at the base of the tin
  • Sprinkle with mozzarella, spread filling generously (if you have extra filling, keep and use on a baked potato or however you wish), top with more mozzarella
  • Place the other rolled dough on top and tuck in around the edges
  • Cover and leave to rise for roughly an hour
  • Bake at 200 C for 10 min, reduce heat to 180 C and bake for a further 10 min or until the top is golden brown

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