Eggplant Pizza Bombs Recipe
Category: Yeast Dough
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Water | 125ml |
| Fresh yeast | 6g |
| Fine salt | ½ teaspoon |
| Eggplant | 1 |
| Cherry tomatoes | 150g |
| Garlic | 1 clove |
| Peanut oil | as needed |
| Fine salt | as needed |
| Fresh basil | as needed |
| Extra virgin olive oil | as needed |
Instructions:
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Prepare the Dough:
- Start by preparing the dough. In a small bowl, dissolve the fresh yeast in room-temperature water, stirring until completely dissolved.
- In a separate mixing bowl, combine the yeast mixture with the flour and salt. Mix until the ingredients begin to come together, and knead into a smooth dough. If you prefer, you can use a stand mixer with a dough hook at medium-low speed for about 5-7 minutes to achieve the desired consistency.
- Once the dough is smooth, cover it tightly with plastic wrap and leave it to rise in a warm environment (like an oven with only the light on) for 2-3 hours, or until it has doubled in size.
-
Prepare the Eggplant Filling:
- While the dough is rising, wash the eggplant thoroughly and cut it into slices.
- Wash the cherry tomatoes and cut them into small pieces.
- Heat peanut oil in a pan over medium heat to about 170°C (340°F). Once the oil is hot, carefully add the eggplant slices to the oil and fry them lightly, turning occasionally, until golden and crisp. Remove them from the oil and drain them on paper towels.
- In the same pan, add the garlic (cut in half) to the oil and let it infuse the oil with flavor. Once the garlic begins to sizzle, add the chopped cherry tomatoes and cook for 2-3 minutes until softened.
- Return the fried eggplants to the pan, mixing well with the tomatoes and garlic. Stir to combine the flavors and cook for another minute.
- Add fresh basil leaves, discard the garlic, and remove from heat. Allow the mixture to cool to room temperature.
-
-
Shape the Pizza Bombs:
- Once the dough has risen, divide it into 6 equal portions.
- Take each portion of dough and, using your hands, flatten it into a small circle.
- Place a generous spoonful of the eggplant and tomato mixture in the center of each dough circle.
- Carefully fold the edges of the dough towards the center to form a pouch, ensuring the filling is enclosed inside. Pinch the edges tightly to seal the dough.
- Gently roll each bomb in your hands to form a smooth, round ball, with the sealed side facing down.
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Second Rise and Baking:
- Arrange the dough balls on a baking tray lined with parchment paper, making sure the seam side is facing down. Cover with a clean kitchen towel and let the dough rest for another 30 minutes, allowing it to rise slightly.
- Preheat the oven to 200°C (400°F) while the dough is resting.
- Once the second rise is complete, brush the tops of the pizza bombs with extra virgin olive oil to give them a golden finish.
- Bake the pizza bombs in the preheated oven for 30 minutes, or until they are golden and cooked through.
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Serving:
- Remove the pizza bombs from the oven and let them cool slightly before serving.
- Serve the eggplant pizza bombs warm for the best flavor and texture, and enjoy!
These delightful Eggplant Pizza Bombs offer a deliciously savory treat, combining the rich flavors of fried eggplant, juicy tomatoes, and fragrant basil, all wrapped up in a soft, pillowy dough. Perfect for a casual snack or a fun appetizer to share with friends and family!
