Eggplant Breadsticks "grissini alle melanzane"
How to make Eggplant Breadsticks recipe "grissini alle melanzane" - Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 50 minutes
10 Servings
Ingredients:
1 medium eggplant, peeled and cut into 1/4-inch (0.5-cm) dice
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1 tbsp. (18 g) salt
semolina flour, as needed
Method:
Sauté the eggplant in a medium skillet with 3 tbsp. olive oil. Remove the pan from the heat and let cool.
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add the cooled eggplant, oil, and salt. Continue kneading until the dough is smooth, dry, and elastic.
Brush the dough with the remaining 1 teaspoon oil and let rest, covered with a sheet of plastic wrap, for about 20 minutes.
Cut the dough into small slices and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.
Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.
Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.
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| Eggplant Breadsticks "grissini alle melanzane" |
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