Eggplant Slice
Ingredients
Part Preparo
Part Recheio
Process
01. Remove the seeds from the tomatoes and cut them into cubes.
02. Season with olive oil and chopped parsley to taste. Set aside.
03. Slice the eggplants, season with olive oil, salt, and chopped garlic to taste.
04. Place in a rectangular baking dish (44 x 32 cm) and cover with aluminum foil.
05. Bake at 200ºC for approximately 30 minutes in a deck oven or until tender.
06. Set aside.
PREPARATION
01. Place the Zeelandia Rustique Cebola Crispy, margarine, and part of the cold water (400 ml) in the mixer and mix at low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (300 ml) and mix at high speed (speed 2) for approximately 8 minutes or until reaching the veil point.
03. Add the crispy onion and homogenize for 30 seconds.
04. Roll into a rod shape.
05. Place the rolled dough in a pre-greased tray (32 x 44 x 4.5 cm). Let it rest for 20 minutes.
06. Stretch the dough in the tray with your hands until achieving an even thickness.
07. Punch the dough with your fingertips.
08. Spread the catupiry-style cream cheese, the eggplant, and the reserved eggplant filling.
09. Ferment in a fermentation chamber at room temperature for approximately 1 hour.
10. Bake at 200°C for approximately 35 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo Oven: 160°C for approximately 35 minutes.
- The eggplant filling can be substituted with filling according to preference.
Yield
1 Total of 2680 g
Equipment
Mixer , Oven , Fermentation Chamber , Spoon , Scale , Knife , Container , Cutting Board , Rectangular Baking Dish , Aluminum Foil , Tray
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 108 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.3 | % VD (*) |
| Sódio (mg) | 191 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Eggplant Slice
Ingredients
Part Preparo
Part Recheio
How to make it
FILLING
01. Remove the seeds from the tomatoes and cut them into cubes.
02. Season with olive oil and chopped parsley to taste. Set aside.
03. Slice the eggplants, season with olive oil, salt, and chopped garlic to taste.
04. Place in a rectangular baking dish (44 x 32 cm) and cover with aluminum foil.
05. Bake at 200ºC for approximately 30 minutes in a deck oven or until tender.
06. Set aside.
PREPARATION
01. Place the Zeelandia Rustique Cebola Crispy, margarine, and part of the cold water (400 ml) in the mixer and mix at low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (300 ml) and mix at high speed (speed 2) for approximately 8 minutes or until reaching the veil point.
03. Add the crispy onion and homogenize for 30 seconds.
04. Roll into a rod shape.
05. Place the rolled dough in a pre-greased tray (32 x 44 x 4.5 cm). Let it rest for 20 minutes.
06. Stretch the dough in the tray with your hands until achieving an even thickness.
07. Punch the dough with your fingertips.
08. Spread the catupiry-style cream cheese, the eggplant, and the reserved eggplant filling.
09. Ferment in a fermentation chamber at room temperature for approximately 1 hour.
10. Bake at 200°C for approximately 35 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo Oven: 160°C for approximately 35 minutes.
- The eggplant filling can be substituted with filling according to preference.
Tips
Yield
1 Total of 2680 g
Equipment
Mixer , Oven , Fermentation Chamber , Spoon , Scale , Knife , Container , Cutting Board , Rectangular Baking Dish , Aluminum Foil , Tray
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 108 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.3 | % VD (*) |
| Sódio (mg) | 191 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.