Cheese and herb fan rolls with aubergine dip
Ingredients
| 50 g | Butter |
|---|---|
| 500 ml | buttermilk |
| 1 TL | Honey |
| 21 g freshness | yeast |
| 650 g | spelt flour |
| 2 TL | Salt |
| Butter for the mold |
| 200 g | WOERLE Emmental made from hay milk, grated |
|---|---|
| 120 g | soft butter |
| 4 | chopped garlic cloves |
| 3 2–handful | chopped herbs (parsley, chives, basil, thyme) |
| Salt |
| 2 | eggplant |
|---|---|
| 2 | gloves of garlic |
| 4 3 TBSP | olive oil |
| Juice of 1 / 2 lemon | |
| Salt, pepper from the mill | |
| 2 EL | Greek yogurt |
Preparation
Melt butter in a saucepan, add buttermilk and honey. Warm the whole thing up to lukewarm and crumble in the yeast and dissolve in it. Place flour in a mixing bowl and add salt. Pour in the buttermilk mixture and knead everything into a smooth dough (it is best to use a food processor for a few minutes).
Knead the dough again briefly by hand on a floured work surface (the dough is rather soft, but that’s okay).
Shape the dough into a ball and let it rise, covered, for 45 minutes until it has doubled in volume.
Grease two muffin tins with butter. Preheat the oven to 200 °C hot air (top/bottom heat 220 °C).
Mix soft butter with garlic, herbs and salt.
Roll out the dough on a floured work surface into a rectangle about 6–7 mm thick.
Brush with herb butter (the dough must be completely covered) and sprinkle with cheese. Cut lengthwise into 6-8 strips. Lay the strips on top of each other (preferably with a palette - the herb butter side is always on top).
Cut into 15-20 pieces and place cut-side up in muffin tins.
Let the rolls rise for another 15-20 minutes, sprinkle with a little more cheese if you like.
Bake the rolls for 20 minutes until lightly browned.
The herb and cheese compartments can be easily pulled apart and you can enjoy each layer individually.
For the dip, preheat the oven to 200 °C hot air (top/bottom heat 220 °C). Cover a baking sheet with parchment paper.
Wash the aubergines, remove the ends and stalks and cut in half. Score the cut surfaces in a diamond shape.
Drizzle the parchment paper with 1-2 tbsp olive oil and season with salt. Place the aubergines with the cut surface on top, add the garlic cloves with their skins and bake in the oven for 45-50 until very soft.
Scoop out the flesh of the aubergine and squeeze the garlic out of the skin. Place in a blender and blend with olive oil, lemon juice, salt, pepper and Greek yogurt until smooth.
Season again and serve with some yoghurt and fresh mint.
