Grilled eggplant, onion, and red pepper stuffed bread

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4


4 cups bread flour

1 teaspoon salt

1 tablespoon yeast

2 tablespoons sugar

10-12 ounces warm water

2 tablespoons extra virgin olive oil


1 tablespoon honey

3 tablespoons white wine vinegar

1/2 cup + 2 tablespoons extra virgin olive oil

1 1/2 teaspoons dried Italian seasoning

1/2 teaspoon black pepper

1/2 teaspoon salt


1 eggplant, about 1lb, partially peeled

1 large onion, sliced into 1/2" thick slices

3 fire-roasted red peppers (from a jar; not oil-packed)

8 ounces fresh mozzarella, sliced into 1/4" slices

1/2 cup grated Parmesan cheese


  • For the dough, using the bowl of a stand-mixer, combine the yeast, sugar, and 4 oz warm water; let stand until frothy.
  • Combine the flour and salt in a bowl, add the flour to the yeast mixture, and with the machine on low, add 4 oz water and 2 tablespoons extra virgin olive oil.
  • Continue to mix, adding the remaining water, if necessary, until the mixture pulls away from the bottom of the bowl. Switch to the dough hook, and knead for 6 minutes. Remove from bowl and shape into a ball.
  • Lightly oil a large bowl, place the dough in the bowl, turning to coat. Cover with plastic wrap and drape with a kitchen towel. Let rise in a warm place for an hour. Deflate dough and place on a floured surface. Roll out dough into a 12x15 rectangle.
  • While dough rises, prepare marinade and filling:
    In a small bowl, combine glaze ingredients and whisk until well-blended; set aside. Partially peel eggplant and slice into 1/4" slices. Peel onion and slice into 1/2" slices.
  • Drain peppers and blot with paper towel to remove excess moisture. Heat grill pan with 2 teaspoons of olive oil. Once the pan is hot, glaze one side of 4 eggplant slices with the marinade and place eggplant slices, glazed-side down, onto grill pan.
  • Glaze plain side with marinade, cook for 2 1/2 minutes, turn over, and cook for another 2 minutes. Remove eggplant from pan, and repeat process with remaining eggplant slices, onion slices and bell pepper until have been grilled.
  • Assembly:
    Evenly distribute 1/4 cup of Parmesan cheese over 12 by 15 rectangle of douh. Layer grilled eggplant onto cheese, leaving an 1" edge of dough on all 4-sides. On top of eggplant, layer grilled onions, red pepper, and mozzarella cheese. Sprinkle on remaing Parmesan cheese.
  • Starting from the long side, roll dough toward you, as you would with cinnamon rolls. Place onto a parchment-lined baking sheet. Cover with a damp cloth and allow to rest for 30 minutes. Bake at 400 degrees for 40 minutes, or until dark golden brown. Let rest for at least 15 minutes hour before slicing.
  • Convenience Version:
    Substitute 1 Pillsbury Pizza crust, classic variety for the homemade dough. Press crust into 12x15 rectangle and proceed with recipe, omitting the rising and resting time. Bake at 375 degrees for about 30-35 minutes.


Grilled Eggplant, Onion, and Red Pepper Stuffed Bread, photo 1
Grilled Eggplant, Onion, and Red Pepper Stuffed Bread, photo 2
Grilled Eggplant, Onion, and Red Pepper Stuffed Bread, photo 3


Rate this recipe:
Generate another secure code = 

Related recipes

Recipe Grilled beef ribs (galbi gui)
Grilled beef ribs (galbi gui)
5 servings
25 min
Very Easy
Recipe Grilled spicy chicken sandwich
Grilled spicy chicken sandwich
6 servings
40 min
Very Easy
5 / 5
Recipe Pão de Queijo, brazilian cheese bread
Pão de Queijo, brazilian cheese bread
10 servings
35 min
Very Easy
Recipe Eggplant rollatini parmigiana style
Eggplant rollatini parmigiana style
4 servings
1 hour
Very Easy
Recipe Suprise bread origami
Suprise bread origami
10 servings
20 min
Very Easy


Related articles

Make your bread at home!Make your bread at home!Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chipsEasy and tasty butter free desserts!Easy and tasty butter free desserts!