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–+ servings
Total Time :2 hours 20 minutes
Servings: 12 rolls

INGREDIENTS
 

  • 8 cups/1 kilogram bread flour
  • 2.75 ounces/80 grams fresh yeast
  • 2 tablespoons/25 grams sugar
  • 1 tablespoon salt
  • ¼ cup/55 grams olive oil
  • 2¾ cups/680 milliliters water
  • Salad:
  • 2 medium eggplants, peeled and cubed
  • 1 red bell pepper, diced
  • 2 hot peppers
  • 1 bunch parsley, chopped
  • 5 garlic cloves, minced
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon vinegar
  • Juice of ½ lemon
  • 1 tablespoon harissa

INSTRUCTIONS

  • Combine the flour, yeast, sugar, olive oil, and water in a mixer bowl and knead on low speed for 5 minutes. Add the salt and knead for 7 minutes more, until smooth and elastic. Shape into a ball, cover, and let rise for 40 minutes in the mixer bowl or 1 hour in a regular bowl, until doubled.
  • Turn the dough onto a floured surface, deflate, and divide into 130-gram pieces. Shape each into a tight ball and arrange on a parchment-lined sheet. Dust generously with flour, cover, and let rise for 40 minutes.
  • Bake the bread rolls at 230°C/450°F convection on a hot stone or preheated baking sheet until deeply golden, about 20 minutes. Cover with a towel for 20 minutes to soften.
  • Toss the eggplant with 1 tablespoon olive oil and ½ teaspoon salt and roast at 200°C/400°F convection for 20 minutes, until browned.
  • Warm the olive oil in a skillet with the garlic, salt, black pepper, cumin, and paprika. Add the peppers and cook for 3 minutes. Add the roasted eggplant and vinegar and cook for 2 minutes more. Stir in the parsley, lemon juice, and harissa. Serve warm or at room temperature.