No knead Egg Plant sandwich :

Ciabatta is not traditional. Better to call it no knead Sando. Takes a while to proof and bake, but this one is super easy.

Recipe : makes three ciabattas

For the Bread :

180ml water
2 tsp yeast
6g sugar
200g flour
1 tsp oil
1/2 tsp salt

- In a bowl, add lukewarm water, sugar and yeast. Let the Active dry yeast rise for 15 minutes.
- Add oil and Add flour, and on top of the flour add salt. Mix everything until you have a very sticky and wet dough
- In a square pan(optional), place the dough, flatten it with your hands, and cover with a cling wrap. Proof for 40 mins at 40 degree C.
- Once proofing is done, stretch each side upwards, and fold stover the centre of the dough. Since a square has four side, do it with all four sides. Stretch and fold. Then flip over the dough onto the other side.
- Let it proof again for 40 mins, at 40 degree C. Stretch and fold again.
- Proof again for 40 mins at 40 degrees C. Stretch and fold. This is the final time we will stretch and fold.
- Proof the dough for 40 mins and 40 degree C.
- Flour your table top with the help of a sieve. Flour it really well. We don't want the dough to stick to the counter top.
- Flip over the square pan and let the proofed dough fall onto the flour. It will take some time. Do not poke your fingers into it.
- Adjust the dough and roughly lay out a square or rectangular shape.
- Because I was working with less amount of dough, I kept the thickness at 1-1.5 inch
- Flour the top of the dough really well. Cut out equal sections - the trick Is to cut and tuck so the dough doesn't spill out. Transfer on a baking tray lined with baking sheet
- Cover and proof for 20 mins. Meanwhile preheat the over at 220 degree C for 4 mins.
- Bake for 25-30 mins at 220 degree C on the middle rack of the oven. If the oven has a fan, keep it on.
- Cool on a cooling rack.

For the fillings:

Eggplant :

- Slice eggplants and make criss-cross patterns on on side of the slices. Salt it well and let it stay for 15 mins
- In a pan add 2 tbsp flour, 1 tsp Kashmiri red chili powder, black pepper and salt and water to form batter. Coat both sides of the eggplant, and dredge it with panko. Fry it on a non-stick pan - heat 1/2 tbsp oil and fry both sides well, until golden brown.

Beetroot and yoghurt sauce :

- Hang 100g curd for 30 mins.
- Mix hung curd, 3 tbsp grated beet, 4 finely chopped green chillies, 1/6 tsp salt, and 1 tsp sugar. Mix well and set aside for the sandwich

Others :

- Slice Carrots, Cucumber, onion and arugula leaves. You may also add a bit of lemon juice.

Assembling the sandwich :

- Cut the bread into two with a bread knife.
- Coat both side with the beet yoghurt "sauce"
- The goes carrots, cucumber and onion slices. Then the crispy eggplant.
Top with arugula leave. And lemon juice.
- Close the sandwich, enjoy!

All my love,
Feashts

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