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. In a large bowl, combine 300 g water, 0.5 cube yeast, 1 teaspoon sugar, 470 g wheat flour, 60 ml olive oil, and 2 teaspoons salt. Knead until well combined. Shape dough into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour until the volume has doubled. Bake at 200°C (392°F) with top and bottom heat for 20-30 minutes until golden.
2. Cut the eggplants into pieces. Coat each piece with flour, dip in beaten egg, and roll in panko breadcrumbs. Deep-fry in oil at 175°C (347°F) until golden and crispy.
3. Place the tomatoes in a baking dish and mix with 40 ml maple syrup and roughly 2 tablespoons oil. Bake at 180°C (356°F) for 15 minutes.
4. In a bowl, mix 200 ml cream cheese with 20 ml lemon vinegar, salt, pepper, and 0.5 bunch parsley. Season to taste.