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Eggplant Danish

I’ve decided it’s time to challenge myself to new ways to cook eggplant.

Eggplant Lasagne, Rolatini, Little Gram’s Appetizer… Stuffed Eggplant, Eggplant Caviar… They’ve been done. Many times.

It’s time to start thinking outside of the box, so to speak. And that’s how Eggplant Danish came to be!

I was thinking of making a sweet dough for breakfast and left myself a note that just said “make danish.”  This morning I looked at the note and decided it meant to make a savory danish – with eggplant. I mean – why not, right?!?

Right.

So I set to work. I pulled out my basic sweet dough recipe and thought that it would work as written – with the addition of some chopped herbs. It’s a pretty basic recipe and not overly-sweet. I figured I’d keep the sugar for tenderness and just add some herbs to offset.

Eggplant Danish

Dough:

  • 2/3 cup milk
  • 5 tbsp sugar
  • 1/2 pkt yeast
  • 2 large eggs
  • 2 3/4 cups flour
  • 1 tsp salt
  • 1 cube (stick) butter
  • 2 tbsp chopped assorted herbs (basil, oregano, parsley, chives, mint, etc.)

Lightly warm milk. Stir into mixing bowl with 1 tbsp sugar and 1/2 packet yeast. Proof about 5 minutes. Add eggs and mix.

Add flour, salt and remaining 4 tbsp sugar, and mix with dough hook.

Add softened butter, 1 tablespoon at a time, mixing well between additions.

Continue to mix for about 5 minutes or until soft dough is formed.

Add chopped herbs and mix well. Dough will be very soft.

Roll into ball and place in buttered bowl to rise until doubled.

Filling:

  • 2 medium eggplants
  • 2 cloves garlic
  • 1/4 cup grated parmesan
  • 1/2 cup loosely packed chopped fresh herbs
  • Salt & Pepper
  • 1 cup chopped roasted hot peppers
  • 1 cup shredded asiago cheese
  • 1/4 cup Dry Marsala

Peel and dice eggplant. Mix eggplant with olive oil and place on a lined baking pan. Roast in a 375°F oven for about 45 minutes or until soft and well-cooked.

When slightly cooled, place in food processor with garlic, herbs, cheese, marsala, and S&P to taste. Set aside to cool completely.

To Assemble:

Roll out dough on a floured board. Dough will be very soft.

Spread with cooled eggplant mixture.

Scatter roasted hot peppers atop eggplant.

Sprinkle with cheese.

Roll from long end, jelly-roll-style. Slice into rolls, 1 1/2″ to 2″ wide and place on greased cookie sheet. They will be soft and slightly messy. Just go for it.

Top with chopped pistachios, cover with a clean kitchen towel and let rise, again, about 30 minutes.

Bake in a preheated 375°F oven for about 25 minutes.

Let cool and enjoy.

They came out ridiculously good! The dough is really light and the flavors just work without any underlying sweetness. There’s the subtle eggplant, the cheese, the herbs, the crunch of the pistachios… We are pleased with this one!

We already dived into them but they’re really going to work tonight with roasted chicken and sweet potatoes…

What’s next?!?

 

 

 

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