Summary

Ingredients

For the dough:

• 500g flour
• 1 cube yeast
• 300 ml water, lukewarm
• 3 tablespoon oil
• 1 teaspoon salt

For the filling:

• 200 g pesto rosso
• 2 eggplant (s), smaller ones
• 100 g cheese, rated
• salt
• some pepper

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Instructions

1. Put the flour and salt in a bowl, making a well in the middle. Crumble the yeast in the hollow and pour in the lukewarm water and oil. Knead into a smooth yeast dough with your hands and cover and let rise in a warm place for 1 hour.
2. Cut the aubergines lengthways into approx. 1cm thick slices. Salt and pepper the slices and let them steep for 10 minutes. Pat dry with kitchen paper and dice.
3. Steam in a little olive oil with the lid closed until the aubergines have clearly lost their volume. Stir in between. Then remove the lid and fry until the liquid has evaporated. Take out of the pan (if necessary pat dry a little) and let cool down.
4. Knead the dough again briefly, then roll it out on a floured surface in a rectangular shape (approx. 40 cm).
5. Spread the pesto evenly on the dough, spread the eggplant cubes on top and sprinkle the cheese on top. Roll up the sheet of dough from the long side and cut into 3 cm thick slices. Place this with the cut surface on a baking sheet lined with baking paper and let rise for another 20 minutes.
6. Bake in the preheated oven at 200 ° C for about 20-30 minutes. Carefully detach the dough snails from each other after baking, put them on a rack and let them cool.
7. If you like it, you can have a little more cheese.