Dumplings with eggplant

Servings: 2-3
Wheat flour – 1 cup (whole grain)
Olive oil – 1.5 tbsp (1 – in the dough, 0.5 – for baking the eggplant)
Eggplant – 1/2 pc
Cheese – 20 g
Salt – 0.5 tsp.
Dried Basil – 1 Pinch
Ground black pepper – 1-2 pinches
Water – 0.5 cups (maybe a little more)

Cooking method:

  1. Pour the flour into a bowl, add salt and olive oil, and mix. And then add water and knead a smooth dough, from which it will be convenient to sculpt dumplings. After kneading, wrap the dough in plastic wrap and leave for 30-40 minutes.
  2. Cut the eggplant lengthwise into 1 cm slices, brush with olive oil and sprinkle with salt, pepper, and basil. We send it to an oven preheated to 180 degrees to bake for 20 minutes.
  3. Remove the skin from the baked eggplant.
  4. And cut the pulp into small cubes. Cut the low-fat cheese into the same cubes.
  5. Mix and get the filling for the dumplings. Taste and add what you are missing.
  6. Roll out the dough into a thin layer and cut into squares with sides of about 5 cm.
  7. We layout the filling on each square of the dough.
  8. And we form dumplings. First, we blind like this, with a triangle. We pinch the edges carefully.
  9. And then we connect the ends of the triangular dumpling and we get such a product.
  10. Boil the dumplings in boiling and slightly salted water until the dough is ready. I cooked for 5 minutes from the moment of boiling.

7 thoughts on “Dumplings with eggplant”

  1. Egg plant is a great dish and so varied. Fried or roasted or cooked slowly for hours (in Italian it is “giambotta.” A recipe I posted a while ago) Also, baby egg plants can be sliced and stuffed. Delicious!!

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