Скачать или смотреть 7.5 hours Eggplant Sandwich

No knead Egg Plant sandwich :

Ciabatta is not traditional. Better to call it no knead Sando. Takes a while to proof and bake, but this one is super easy.

Recipe : makes three ciabattas

For the Bread :

180ml water
2 tsp yeast
6g sugar
200g flour
1 tsp oil
1/2 tsp salt

In a bowl, add lukewarm water, sugar and yeast. Let the Active dry yeast rise for 15 minutes.
Add oil and Add flour, and on top of the flour add salt. Mix everything until you have a very sticky and wet dough
In a square pan(optional), place the dough, flatten it with your hands, and cover with a cling wrap. Proof for 40 mins at 40 degree C.
Once proofing is done, stretch each side upwards, and fold stover the centre of the dough. Since a square has four side, do it with all four sides. Stretch and fold. Then flip over the dough onto the other side.
Let it proof again for 40 mins, at 40 degree C. Stretch and fold again.
Proof again for 40 mins at 40 degrees C. Stretch and fold. This is the final time we will stretch and fold.
Proof the dough for 40 mins and 40 degree C.
Flour your table top with the help of a sieve. Flour it really well. We don't want the dough to stick to the counter top.
Flip over the square pan and let the proofed dough fall onto the flour. It will take some time. Do not poke your fingers into it.
Adjust the dough and roughly lay out a square or rectangular shape.
Because I was working with less amount of dough, I kept the thickness at 1-1.5 inch
Flour the top of the dough really well. Cut out equal sections - the trick Is to cut and tuck so the dough doesn't spill out. Transfer on a baking tray lined with baking sheet
Cover and proof for 20 mins. Meanwhile preheat the over at 220 degree C for 4 mins.
Bake for 25-30 mins at 220 degree C on the middle rack of the oven. If the oven has a fan, keep it on.
Cool on a cooling rack.

For the fillings:

Eggplant :

Slice eggplants and make criss-cross patterns on on side of the slices. Salt it well and let it stay for 15 mins
In a pan add 2 tbsp flour, 1 tsp Kashmiri red chili powder, black pepper and salt and water to form batter. Coat both sides of the eggplant, and dredge it with panko. Fry it on a non-stick pan - heat 1/2 tbsp oil and fry both sides well, until golden brown.

Beetroot and yoghurt sauce :

Hang 100g curd for 30 mins.
Mix hung curd, 3 tbsp grated beet, 4 finely chopped green chillies, 1/6 tsp salt, and 1 tsp sugar. Mix well and set aside for the sandwich

Others :

Slice Carrots, Cucumber, onion and arugula leaves. You may also add a bit of lemon juice.

Assembling the sandwich :

Cut the bread into two with a bread knife.
Coat both side with the beet yoghurt "sauce"
The goes carrots, cucumber and onion slices. Then the crispy eggplant.
Top with arugula leave. And lemon juice.
Close the sandwich, enjoy!

All my love,
Feashts