Focaccia stuffed with eggplants and tomato sauce is a good idea for preparing dinner... you can make it in advance and eat it cold... convenient to take away... the base is a classic pizza dough... with this dose you get one with a diameter of 26... you can prepare the eggplants even the day before... the filling can be used to season pasta if you want...
For the base:
- 500 g of Arifa Ruggeri organic type 0 flour
- 250 ml of warm water
- half a cube of brewer's yeast
- 5 g of sugar
- 10 g of salt
- 3 tablespoons of extra virgin olive oil
For the full:
- 2 eggplants
- 400 ml of tomato puree
- basil
- salt
- ex virgin olive oil
- a clove of garlic
To prepare the Focaccia stuffed with eggplants and tomato sauce, start by preparing the basic dough that will have to rise. Dissolve the brewer's yeast in warm water. Add the sugar and salt to the flour. Slowly add the water to the flour. Knead well. Now add the oil. Knead until everything is combined and homogeneous. At this point I take a bowl larger than the dough just created, add a drizzle of oil and pour in the dough, balling it up a bit. I cover it with cling film and leave it to rest for about two hours in a place protected from drafts. You will notice that it will rise and become almost double in size. In the meantime, while it rises, prepare the filling. Cut off the ends of the eggplants, cut them into pieces. Put them in a colander and sprinkle with salt for about 20 minutes, just enough time to eliminate a little of the water. vegetables..squeeze the eggplant chunks..heat the oil and fry the eggplants a few at a time..remove the eggplants with a slotted spoon and place them on absorbent paper..in a pan heat a drizzle of oil, brown the garlic clove cut in half and add the tomato puree, season with salt and add the basil..cook for 20 minutes..remove the garlic..let it rest until you are ready with the dough..then take your dough and divide it in two..roll out one part with the help of a rolling pin and flour, just as you would do to make a pizza..grease the pan and then lay out the base..distribute the eggplants on top..roll out the second part of the dough and cover..prick the surface to prevent it from swelling during cooking..seal the edges well..grease with a little oil and bake at 200° for about 20 minutes, you will notice a light browning...your Focaccia stuffed with aubergines and tomato sauce is ready!!
