Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Aubergines
Aubergine caviar
How it's done
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Dough
Add the flour, salt, and sugar to a bowl, mix, crumble the yeast and add it, then pour in the water and oil. Using the dough hook on the food processor, knead for approx. 10 mins into a moist dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Place the dough on a lightly floured work surface, stretch it out a bit, fold one third of it lengthwise, press down on the seam and gently stretch the dough lengthwise (about 40 cm). Repeat this process two more times until a baguette is formed. Try not to compress the dough too much. Place the baguette on a baking tray lined with baking paper, dust with a little flour, cover and leave to rise for approx. 30 mins.
Using a sharp knife, make 3 diagonal incisions approx. 5 mm deep into the baguette.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.
Aubergines
Halve the aubergines lengthwise, arrange the tomatoes and garlic on a baking tray lined with baking paper, drizzle with oil, season.
To bake
Approx. 40 mins. in the centre of an oven preheated to 220 °C. Remove, leave to cool slightly.
Aubergine caviar
Scoop out the flesh of the aubergines, finely chop with the tomatoes, place in a bowl. Drain the capers and peel the onion, finely chop both. Finely chop the parsley, add oil and vinegar, mix, and season.
To serve
Cut the baguette into approximately 16 slices, top with caviar.
How-tos
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