Stuffed buns are a great choice for travels as it is easy to carry and can be a wholesome meal. This brinjal stuffed buns has become my favorite.
Though many won't like this wonderful veggie. It is rich in nutrients and the nutrients present in brinjal is equivalent to those present in Egg. As it is called in US as eggplant , it confirms that.
For this May 2017 , Ssshhhh secretly cooking I was paired with my favourite blogger and friend Priya of Priya's Menu . The theme was stuffed and the secret ingredients I got were Brinjal and herb of my choice.
I made this Brinjal stuffed bread with mixed Italian herbs.
All purpose flour - 3 cup
Instant Dry Yeast - 2 tbs
Mixed Italian Herb - ½ tsp
In a bowl , mix together flour , salt , sugar and dry yeast together.
Add in the lukewarm water and milk and mix well.
Knead the dough for ten minutes till the dough becomes soft and smooth.
Add in the butter and knead again.
Place the dough in a oiled bowl and cover the dough.
Let the dough rise for two hour or till the dough doubles in volume.
Chop onion and garlic.
Heat oil in a pan , add the chopped onion and garlic , sauté till the onion becomes translucent.
Add the chopped brinjal and sauté well.
Add the chilli powder and salt , cook in medium flame.
When the brinjal becomes tender and cooked , add the tomato sauce , chopped capsicum and mixed Italian herb , mix well.
Let the stuffing cool.
Divide the dough into twelve equal parts.
Roll each dough , stuff a spoonful of stuffing and shape into round buns.
Shape all the rolls and place on the baking tray.
With a sharp knife make four slit on top of each bun and let the buns for second rise.
Brush each bun with butter and sprinkle sesame seeds on top.
Bake the buns in the preheated oven @ 200*C for 20 minutes.
Let the buns cool on the rack and serve.
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Brinjal stuffed flower buns are ready to serve.