Baked Eggplant Pretzels
Baked eggplant pretzels are a savory treat that combines the rich flavor of vegetables with the crispy texture of pretzels. The combination of grilled eggplant and salty dough creates a unique taste experience. Eggplant is often featured in Mediterranean cuisine, and the first pretzels of this type became popular with the growing demand for healthy eating. This recipe is an ideal choice for vegetarians or those who want to try something new.
Ingredients for this recipe
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Preparation Steps
1
Start by preparing the dough: In a large bowl, combine the flour and salt.
2
Add the sugar to the warm water, then sprinkle in the yeast. Stir and let it sit for 5-10 minutes, until the yeast is frothy.
3
Pour the yeast mixture into the flour, then add the olive oil. Mix thoroughly, then knead the dough by hand or with a dough hook for about 10 minutes, until smooth and elastic.
4
Shape the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel. Let it rest for 1 hour to rise.
5
Once the dough has risen, turn it out onto a work surface and divide it into 8-10 portions. Roll each portion into a rope, then twist them into pretzel shapes.
6
Prepare the eggplant: slice the eggplant and grill it in a skillet with olive oil until tender and lightly browned.
7
In a large pot, bring water to a boil, then add baking soda. Blanch the pretzels in this water for 1-2 minutes, then remove them with a slotted spoon.
8
Place the pretzels on a baking sheet lined with parchment paper, then top with the grilled eggplant pieces. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown.
9
Let the pretzels cool slightly, then serve. Enjoy!
