Stuffed rolls with ratatouille

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 375 g Whole-wheat flour
  • 25 g Yeast
  • 1 TEASPOON Honey
  • 200 ml tepid milk
  • 75 g Butter or margarine
  • 7-10 Tbsp Herbal salt
  • 1 egg (size M)
  • 100 g Sheep's cheese
  • 50 g paprika-filled olives
  • 2 TABLESPOONS crunchy oats
  • 2 TABLESPOONS Milk
  • 750 g Tomatoes
  • 750 g Aubergines
  • 2 Onions
  • 1 Garlic clove
  • 2 TABLESPOONS Olive oil
  • 1/4 l Vegetable broth (instant)
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Parsley leaves

Directions

  1. 1

    Put the flour in a bowl. Put crumbled yeast, honey and 1/3 of the milk in the middle and mix a little. Cover and leave to rise in a warm place for about 15 minutes. Add 50 g melted fat, 1 pinch of salt, remaining milk and egg to the pre-dough.

  2. 2

    Knead all ingredients to a smooth dough. Cover and leave to rise in a warm place for about 20 minutes. Chop and mix feta cheese and olives. Roast the oat flakes in the remaining fat in a pan.

  3. 3

    Knead the yeast dough, form a roll, divide into 12 pieces and press a depression into each piece. Pour sheep's cheese mixture on top and form the dough pieces into small rolls. Place in a greased springform pan (22 cm Ø).

  4. 4

    Spread with milk and sprinkle with oat flakes. Leave to rise again for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Wash, clean and slice the tomatoes.

  5. 5

    Clean and wash the aubergines, halve them lengthwise and cut into slices. Peel onions and garlic, dice finely and fry in hot oil. Steam the vegetables briefly, add the broth and stew covered for about 15 minutes.

  6. 6

    Season to taste with herbal salt and pepper. Arrange the warm rolls with some vegetables. Garnish with parsley. Serve the rest of the vegetables separately.