Summary

Ingredients

• 2 eggplant (s)
• 25 cocktail tomatoes (honey tomatoes)
• some oil
• 40 ml maple syrup
• 200 ml homemade cream cheese
• 20 ml fruit vinegar (lemon vinegar)
• salt and pepper
• 0.5 ½ bunch parsley, smooth
• 150 g panko
• 2 egg (s)
• 100 g flour for breadin
• 300 g water
• 0.5 ½ cube yeast
• 1 teaspoon sugar
• 470 wheat flour type 550
• 60 ml olive oil
• 2 teaspoons salt
• Oil for deep-frying
• Fat for the bowl

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Instructions

1. Put the water, yeast, sugar, flour, the 60 ml olive oil and 2 teaspoons salt in a bowl and knead. Put the dough in a greased bowl, shape into a ball and cover and let rise in a warm place for about 1 hour until the volume has doubled. Bake for 20 - 30 minutes at 200 ° C top / bottom heat.
2. Cut the aubergines into pieces, flour them, turn in a beaten egg, bread with panko and deep-fry.
3. Put the tomatoes with the maple syrup and a little oil in a baking dish and place in the oven at 180 ° C for 15 minutes.
4. Mix the cream cheese with lemon vinegar, salt, pepper and parsley and season to taste.
5. Michael prepared this recipe as a starter on Thursday, October 29th, 2020 in the program “The Perfect Dinner” - Day 4 from Karlsruhe.