Eggplant and cheese patties

Ingredients for 1 servings:

• 1 eggplant(s)
• 3 tbsp cherry tomatoes from the jar
• 5 basil leaves
• 50 g salami, hot
• 50 g cheese (Asiago)
• 250 g flour
• 10 g yeast
• 125 ml mineral water
• 5 g salt
• Pepper from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 25 minutes

Finely dice the eggplant, cherry tomatoes, salami, and cheese. Finely chop the basil. Add a little olive oil to a pan and simmer the eggplant and tomato cubes for about 10 minutes, then season with salt and pepper. Stir in the basil and let the mixture cool. For the dough, dissolve the yeast in a little water. Put the flour in a bowl and add the dissolved yeast, the remaining water, and the salt. Knead everything into a smooth dough. Add the eggplant mixture, the cheese, and the salami, and knead into the dough. Cover and let rise in a warm place for about an hour. Cut off pieces of the dough and shape them into patties. Dust all over with a little flour. Place the patties on a baking sheet lined with baking paper and let rise for another 40 minutes. Bake in an oven preheated to 200°C for about 20 minutes. Delicious hot or cold.