Aubergines ciambellotto

Another variation of the salty cake wine ciambellotto.

After you have panfried the aubergines, mince it, add the mince of capers washed but not desalinated, add the other ingredients, knead and leaven, put the dough in two baking trays oiled and with breadcrumbs, garnish with juniper, herbs, and bake (200°C) for not less than 30'

Flour 800 gr.

White wine  100 gr.

Red wine 100 gr. 

Water 200 gr.

Juniper

Aubergines/eggplants in cubes panfried

Freshly picked provinciali herbs

Extra virgin PDO olive oil

Small eggs 2

Yeast

Sugar for the yeast

Sesame and poppy seeds

Capers

Chilli

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