Eggplant Sofficini

Eggplant Sofficini

If you follow this blog, you will be already familiar with sofficini, as I have already published a Ham and Cheese Sofficini recipe and a Mushroom Sofficini recipe a while ago.  For all the others who still do not know them, sofficini are delicious pockets of crunchy (yet soft) dough filled with all sorts of scrumptious cheesey goodies that are usually sold frozen by a well known brand in Italy.  Italian kids love them and so do I, probably because I have eaten quite a few while growing up.  Mushroom and Eggplant were among my most favourite flavours and, as I cannot find them in Australia, I am now making them at home and today I will share with you the recipe for eggplant and mozzarella filled sofficini.  This is a very Mediterranean filling which definitely reminds me of my summers in Sicily, and it tastes so good!  I always make extra sofficini and freeze them, so I have them ready whenever I need a quick lunch or dinner.  This is some of my favourite comfort food!  Enjoy and buon appetito!

Ingredients

  • 1 cup milk
  • 1 cup flour, sifted
  • 1 tbsp butter
  • 1 tsp salt
  • 1 eggplant, cubed into 1 ½ cm - ½ inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove
  • 8 tbsp tomato purée
  • 150 gms – 5 oz. bocconcini or fresh mozzarella, chopped
  • ½ tsp oregano (not in the photo)
  • Salt & Pepper
  • 1 egg
  • Breadcrumbs to coat
Read the whole recipe on Manu's Menu