Eggplant Sofficini
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
8 -10
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Course
Main Course, Appetizer
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Cuisine
Italian
Eggplant Sofficini
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A tutorial on how to make Eggplant Sofficini: delicious pockets of crunchy dough filled with eggplant, tomatoes and stretchy mozzarella!
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Ingredients
Dough
- 1 cup milk
- 1 cup flour sifted
- 1 tbsp butter
- 1 tsp salt
Filling
- 1 eggplant cubed into 1 ½ cm - ½ inch cubes
- 2 tbsp extra virgin olive oil
- 1 garlic clove
- 8 tbsp tomato puree
- 150 gms bocconcini chopped, 5 oz., or fresh mozzarella
- ½ tsp oregano not in the photo
- salt
- black pepper
Coating
- 1 egg
- breadcrumbs to coat
Instructions
Filling
Dough
Assembling and Coating
Notes
- If you don't eat eggs, use a mix of milk and a little flour instead of the egg and then coat them in breadcrumbs.
- You can also freeze the sofficini uncooked. Wrap them individually in cling wrap and then put them in a ziploc bag. You can cook them from frozen whenever you want to.
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