Eggplant – Pesto – Snails

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 300 ml water, lukewarm
• 3 tbsp oil
• 1 tsp salt
• 200 g red pesto
• 2 eggplant(s), smaller
• 100 g cheese, grated
• Salt
• some pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Put the flour and salt in a bowl and make a well in the center. Crumble the yeast into the well and pour in the lukewarm water and oil. Knead with your hands until you have a smooth dough, cover and let it rise in a warm place for 1 hour. Cut the eggplant lengthwise into approximately 1cm thick slices. Season with salt and pepper and let it rest for 10 minutes. Pat dry with a paper towel and dice. Sauté in a little olive oil with the lid closed until the eggplant has significantly reduced in volume, stirring occasionally. Then remove the lid and fry until the liquid has evaporated. Remove from the pan (pat dry slightly if necessary) and let cool. Knead the dough briefly again, then roll it out on a floured surface into a rectangle (approx. 30×40 cm). Spread the pesto evenly over the dough, arrange the eggplant cubes on top, and sprinkle with the cheese. Roll up the dough sheet from the long side and cut into 3 cm thick slices. Place these slices cut-side down on a baking sheet lined with baking paper and let rise for another 20 minutes. Bake in a preheated oven at 200°C for approximately 20-30 minutes. After baking, carefully separate the dough circles, place them on a wire rack, and let them cool. If you like, you can add a little more cheese.