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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2007, 08:21 AM   #1
Serial344
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Default Pane e melanzane (Bread and eggplant)

Hello american brothers.
I was brainstorming on bread over my weber and I had to try it!
A standard (at least in italy) bread dough with a particular kind of flour called "rimacinato". "ri-macinato" means "re-milled". I don't know how you americans identify this flour.
500gr of flour "re-milled";
120gr of standard flour (for "pizza purpose" )
25gr of brewer's yeast ;
10gr salt;
10gr sugar;
300gr warm water;
Make the dough and let grow for 2 hours...



Make the buns and sprinkle over them some sesame seeds...
Let raise for another 40 minutes....



Put the bread on the grill and pay attention otherwise it will burn....It burn easily....



Prepare eggplant making some incisions....



....some quartered garlic cloves inside holes.



a couple of cloves per eggplant could be enough...



Fighting among me, fire, bread and eggplant.....



Peel off the eggplant...
Don't worry about remaining little skin flakes. It will add more smoky flavour...



Some little mint leaf....



...finely chop garlic, eggplant puree and mint.



...transfer in a bowl and add EVOO.....



White wine vinegar. A tblsp per eggplant could be enough...



The best chili pepper powder in the world (IMHO)....
Habanero chocholate!
It has a vanilla fragrance. You can taste vanilla, chili, chocolate, a little smoke and a suspicion of Porto wine. Absolutely my favorite chilies!!!
A ¼ of teaspoon.
Salt and pepper to taste.



OK....
Bread and eggplant.
A new appetizer....fresh, spicy and rich!!
Pretty cool



Obviously, a bottle of red italian wine.
Try with "Primitivo" or "Nero d'avola". A strong and tannic taste!
I hope you enjoy...
See you soon...
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Unread 03-20-2007, 08:23 AM   #2
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Eggplant is something I've never come to terms with... Something from my childhood that I haven't gotten past. But the bread looks good... something I've been doing quite a bit of, until just recently when I broket he window on my oven ($220 repair!)
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Unread 03-20-2007, 08:32 AM   #3
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Wow!!!! This is going to be a must do this weekend.
Thank you
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Unread 03-20-2007, 08:35 AM   #4
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Very fine effort and unusual fare! Good pics too.

http://www.premiersystems.com/recipes/moussaka.html

MOUSSAKA-
GREEK EGGPLANT

One of the few eggplant dishes I really enjoy, although some others are used now and then.

Regards,
Tom B
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Unread 03-20-2007, 09:22 AM   #5
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Nice presentation and instructions. even a dummy like me can follow along

Is that parchment paper where you first put the rolls on? Do you leave it there for just a short whille, or why is it needed?

Bookmarked for me to try. Thanks
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Unread 03-20-2007, 09:47 AM   #6
Serial344
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Quote:
Originally Posted by bowhnter
...Is that parchment paper where you first put the rolls on? Do you leave it there for just a short whille, or why is it needed?
Thank you...
Dough continue rising for some minutes while exposed to the fire. Paper avoid it to sticking wrapping the grill grate while grow. Leave the paper for a while until a little crust appears beneath the buns. After you can remove it and turning buns to continue cooking in the other side.
A useful advice I believe...
Have a nice day
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Can you share with me 3 secret to make a perfect rub and perfect sauce?

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Unread 03-20-2007, 12:02 PM   #7
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That has to be really really good. I gotta look for some of that chili powder. Wonder if penskys has that stuff?
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