Aubergine Twist

Aubergine Twist

In the last couple of weeks much has been said about processed meat and how badly it can affect our health, with the WHO saying an overwhelming amount of evidence links processed meat to cancer.

I am Italian, and this news made the headlines for a few days back home in the land of Parma ham and San Daniele prosciutto. Panicked households were looking for answers; politicians as well as TV commentators were trying to reassure the masses. One thing many wanted to avoid was changing how people perceive meat, like sausages. A similar thing also happened in the UK, where the processed meat industry is worth billions.

Does the statement from the WHO really means that we should no longer eat that type of meat? Not quite.

The recommended portion are pretty reasonable, and everyone knew that having sausages or ham daily was not good. So no big surprise there.

I don’t think we will be changing our eating habits or recipes because of that. We will continue having the same approach we always have: moderation! But with this in mind we are going vegan today.


Aubergine twist

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


    • For the dough

    • Flour: 500g (3 cups)
    • Extra virgin olive oil: 4 tbsp
    • Dry yeast: 7g (1/4 oz)
    • Lukewarm water: 300ml (1 1/4 cup)
    • Salt: 2 tsp

For the filling:

  • Aubergine: 1
  • Extravirgin olive oil: 2 tbsp
  • Salt: a pinch
  • Pepper: a dash


  1. Pour the water into a large bowl, combine olive oil and salt, then the flour mixed with dry east, a little at a time.
  2. Stir first with a fork, then with your hands.
  3. Knead well and let rise in the bowl covered with a cloth for at least 3 hours.
  4. Meanwhile, cut the eggplant into cubes and toss in a pan with 2 tablespoons oil.
  5. Cook until it becomes soft and golden.
  6. Add salt and pepper.
  7. Once risen, roll out the dough on a floured cutting board. (stretch with hand or use a rolling pin).
  8. Form a large rectangle.
  9. Oil the surface lightly and distributed the diced eggplant over the entire surface.
  10. Dust with oregano.
  11. Roll starting from the long side.
  12. Cut into slices of 2-3 cm, put them on a baking sheet.
  13. Let them rise for 1/2 hour and I bake at 200 ° (400F) for about 20 minutes.
  14. Eat warm or freeze them if you have any left, they will be as good as fresh once defrost.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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