| 500 g | Flour |
| 90 ml | Olive oil |
| 200 ml | White wine, dry, warm |
| 1 tsp | Salt |
| 1 | Aubergine(s) |
| 1 tin | Tomato(s), chopped |
| 1 | Egg(s) |
| 1 | garlic clove(s) |
| 200 g | Cream cheese, grainy |
| 100 g | Parmesan |
| something | Oregano |
| something | Basil |
| something | Salt and pepper |
| something | Turmeric |
| something | Onion Seasoning |
| something | Thyme |
| A few | Breadcrumbs |
| something | Sesame |
| something | Black cumin |
Preparation
Working time: approx. 40 minutesCooking/baking time approx. 1 hourTotal time approx. 1 hour 40 minutes
Cut the eggplant into slices, place on a baking sheet, season with salt and leave to infuse for about 20 minutes. Bake at 200 degrees 8 to 10 until soft.
For the dough:
Put the flour, olive oil, warm white wine and salt in a bowl and work into a dough with the dough hook. Then continue kneading by hand until the dough is nice and smooth. Wrap in cling film and set aside.
Remove the aubergines from the oven and allow to cool slightly.
For the filling:
Place the canned tomatoes in a colander and drain. Discard the liquid.
Mix the drained tomato pieces with the spices, cream cheese, Parmesan, pressed garlic clove and egg. Cut the aubergines into small cubes and add them.
Preheat the oven to 180°C.
Divide the dough into 2 parts and roll each out round on baking paper. Sprinkle the underside with breadcrumbs. These absorb the liquid, which means that the dough does not soak during baking. Place part of the filling in the middle of the dough. Put a small bowl on top of it, spread the rest of the dough around it with some distance to the bowl. Remove the bowl.
Place the second round dough over the dough with the filling and place the bowl in the middle. Press the edges together with a fork. Around the bowl, prick the dough with a fork. Now use a sharp knife to cut the dough all around from the edge of the bowl and then turn the individual strips once so that a sun is formed.
Now remove the bowl and sprinkle the sun with sesame seeds and black cumin.
Bake at 180°C for about 60 minutes. When the sun is baked golden brown, it’s done.
It tastes best when eaten warm and the same day. The next day, it doesn’t taste so good.