The savory brioche with eggplant and mozzarella is a delicious appetizer to be served warm or cold, sliced.
You can accompany it with cold cuts and cheeses, and in summer, of course, you can serve it as a main dish. We serve it with dry ricotta spread on each slice of savory brioche with eggplant and mozzarella.
Our nieces always ask for it when we take them to the beach because it’s easy to eat under the umbrella.
You’ll see that with this dough, you’ll think of many delicious combinations, even to prepare it in winter with seasonal vegetables.
Below, I leave you other delicious recipes to serve as appetizers, and then let’s go under the photo to discover how to prepare the savory brioche with eggplant and mozzarella!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for savory brioche with eggplant and mozzarella
- 3 1/4 cups all-purpose flour
- 1 tsp fresh yeast
- 3/4 cup milk
- 1 egg
- 1 1/2 tbsps extra virgin olive oil
- 1 tsp sugar
- 2 pinches salt
- to taste black pepper
- 1 egg (for brushing)
- 1 eggplant
- 2 zucchini
- 2 carrots
- 1 onion
- 1 red bell pepper
- 4 oz mozzarella
Tools
- 1 Mixer
- 1 Bowl glass
- 1 Pan
Preparation of savory brioche with eggplant and mozzarella
Start by preparing the dough, put in the mixer (if you have it) or in a bowl, the sugar with the crumbled fresh yeast, dilute with lukewarm milk, add the olive oil, and flour little by little, salt.
Work the dough until you can form a ball that does not stick to your hands, cover the bowl with a clean and damp cloth and let it rise in a warm place until doubled.
I usually do it the night before and let it rise in the refrigerator all night to remove it in the morning and leave it at room temperature for a few hours.Meanwhile, wash the vegetables, peel the carrots and the onion, and cut everything into fairly regular and not too large pieces.
Heat a large pan with a drizzle of olive oil and cook the vegetables for 7/8 minutes, stirring often.They should soften and not burn, remember they will finish cooking in the oven.
Salt and pepper the vegetables with the heat off and let cool.
Cut the mozzarella into pieces and add it when the vegetables are cooked.When the dough has doubled in volume, flour the work surface and divide the ball into 3 equal parts.
Roll out each giving a roughly rectangular shape and distribute your filling on each dough.
Roll the rectangle onto itself, and once you have the three cylinders, try to braid them together.
Transfer the savory brioche with eggplant and mozzarella to a baking sheet lined with parchment paper, cover and let rise again in a warm place for another hour.
Preheat the oven to 428°F, static mode, brush the surface of the savory brioche with a lightly beaten egg and bake for 25/30 minutes.
Remove from oven and let rest 10 minutes before cutting the savory brioche with eggplant and mozzarella and bringing it to the table.
How to store the Savory Brioche with Eggplant and Mozzarella
The savory brioche can be stored in the refrigerator in an airtight container for 2 days.
You can freeze the savory brioche even sliced so you can use the amount you need when you need it.
Variations
You can change the vegetables according to the season.
Excellent with cold cuts and cheeses for a non-vegetarian version.
Great sprinkled with poppy or sesame seeds on top.
Want to make it more scenic? Place it inside a loaf pan instead of on a baking sheet.
