Eggplant Roll
with Chickpea Sauce
Serves 8
Ingredients
for dough: 250 g flour “00”,
250 g wheat flour, 5 eggs
for cream: 500 g dried chickpeas (soak 1 day)
1 green celery stalk, 1 red onion,1 carrot
1 garlic clove, salt, pepper, olive oil
for filling: 2 eggplants (thinly sliced and grilled)
250 g ham (thinly sliced)
100 g grated parmesan, 1 egg
Accessories
flat hook, dough sheeter
baking dish
dito electrolux ditomix 5 |
Apple Cake
diam. 24 cm
Ingredients
3 eggs, 150 g granulated sugar
225 g flour “00”
1 envelope baking powder
1 envelope vanilla powder
157 ml heavy cream, 20 g butter shavings
4 apples, peeled, cut into slices (2mm)
pinch of salt, grated lemon peel
Accessories
whisk
cake pan
1Put flours and eggs in Ditomix bowl and mix with flat hook at speed 1 for 2 min. Increase to speed 2 for 3 min. Remove dough, cover with transparent paper and let rest in refrigerator for 2 hours
2In a saucepan, brown garlic clove, remove, drain and add chickpeas. Cover with cold water and bring to a boil. Add diced vegetable and boil for 1 hour. When finished cooking blend everything with hand mixer
3Insert dough sheeter in accessory hub of Ditomix and pass dough through (200 g at a time) from position 1 to 6 at speed 2
4Cut pasta in long sheets (20 cm) and cook in salted boiling water for 1 min. Let cool, roll out and brush with egg, add ham slices, eggplant slices and grated cheese. Roll up and cut into 3 cm slices
5Place slices in baking dish, brush oil on top and bake at 150°C for 5 min.
6Serve eggplant roll in centre of plate and garnish with chickpea sauce
1Maintain sliced apples in water and lemon
2Put eggs and sugar in Ditomix bowl and beat together with whisk
3Add flour, baking powder, vanilla, heavy cream, lemon peel and a pinch of salt and continue mixing
4Add apples to mixture and pour into greased and floured cake pan
5Bake at 170°C for 50 min.
