Eggplant Pizza Bombs
- Lactose Free
- Vegetarian
- Vegan
- Difficulty: Average
- Prep time: 20 min
- Cook time: 45 min
- Makes: 6 pieces
- Cost: Low
- Note + rising time (about 3 h)
PRESENTATION
Eggplant pizza rolls bring the heart of Campania's bright cuisine right to your table. Really good stuff. Down in this beautiful region of southern Italy, pizza is more than just a dish; it’s like a symbol of joy and togetherness. These rolls? They make sharing even easier. You start with classic pizza dough—just water, flour and yeast—for something soft and chewy on the outside. And look, the magic happens when you fill them with fried eggplant and juicy cherry tomatoes. Seriously, it is a burst of sweet and tender flavors in every bite. What's really cool is these rolls skip the cheese—making them completely dairy-free while still tasting amazing. Honestly, you’ll quickly understand why folks in Campania love experimenting—using sourdough for a richer taste or frying the rolls for that extra crispy edge.
Sinking your teeth into these eggplant rollatini is like enjoying the best of pizza and eggplant parmesan all in one bite. So so good. Imagine a moist, rich filling wrapped in a warm, golden roll. No wonder these rolls are popular at parties or for quick dinners—you can grab one and keep mingling. Pretty much. And, the dish is super flexible: some families toss in olives or capers, while others stick with just eggplant and tomatoes. You might hear them called eggplant parmesan rolls or even eggplant involtini, but in Campania, these bites are known for delivering good times and great flavors. They’re perfect for anyone who loves tangy tomatoes and veggie delights. Plus, being naturally vegetarian, they’re a win for anyone seeking healthy eggplant appetizers or something different from the usual pizza. Serve them hot, and watch everyone dive in for seconds—these rolls really show how much fun you can have with simple Italian food. Whether it’s a family gathering or a casual hangout, these eggplant pizza rolls are sure to bring smiles and satisfy cravings. For sure.
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INGREDIENTS
- Ingredients for 6 Bombs
- Type 0 flour 2 cups (250 g)
- Water ½ cup (125 ml)
- Fresh brewer's yeast 1 ¼ tsp (6 g)
- Fine salt ½ tsp
- For Stuffing
- Eggplant 1
- Cherry tomatoes 1 cup (150 g)
- Garlic 1 clove
- Peanut seed oil to taste
- Fine salt to taste
- Basil to taste
- For Brushing
- Extra virgin olive oil to taste
How to prepare Eggplant Pizza Bombs
To prepare the eggplant pizza bombs, start with the dough. In a small bowl, pour the room temperature water and yeast 1. Stir until completely dissolved 2 and set aside for a moment. In another larger bowl, pour the flour and salt 3.
Add the yeast-dissolved water 4 and work the dough. If you prefer, you can use a stand mixer, or you can knead by hand directly in the bowl until you get a homogeneous mixture. Then transfer it to a work surface and knead for a few moments until it's smooth 5. If preferred, you can use a stand mixer with a hook at medium-low speed until you get a smooth dough. Transfer to a bowl, seal well with plastic wrap, and let the dough rise in an off oven with the light on until it doubles in volume. It will take about 2-3 hours.
Wash the eggplants, cut them first into slices 7 and then into chunks 8. Also wash the cherry tomatoes and cut them into pieces 9.
Heat the peanut oil in a pan (340°F will be fine). Dip the eggplants in the hot oil and fry them slightly over medium heat. As soon as the eggplants start to turn golden, drain them 10 and let the excess oil drip off. Set them aside. In the same pan where you just fried the eggplants, leave about 2 tablespoons of oil, removing the rest with a ladle 11, being careful not to burn yourself. Flavor the oil with a halved garlic clove 12;
when the garlic starts to sizzle, add the chopped tomatoes to the pan 13. Let it heat and cook for 2-3 minutes, then add the fried eggplants back to the pan 14. Stir and let everything flavor and blend well. Add the basil leaves 15 and season with salt.
Remove the garlic and turn off the heat 16. Leave the mixture at room temperature. Once the dough has risen 17, turn it out onto a surface and divide it into 6 pieces of 2.5 ounces each 18.
Flatten each portion with your hands into a circle 19 and fill it with about 2 tablespoons of the now-cold filling 20. Close well by lifting the edges of the dough and pinching them towards the center 21.
Then, with the seam side down, roll it on the surface for a few moments to form a spherical shape 22. Repeat the same operation for all dough portions and gradually place them on a baking tray lined with parchment paper with the seam side down 23. Let them rise again for 30 minutes, covering with a cloth. Brush the bombs with extra virgin olive oil and bake in a preheated static oven at 390°F for 30 minutes. Remove from the oven and serve your eggplant pizza bombs still hot 34!