Time: 1 ora e 30 minuti
Difficulty: Media

An elaborate appetizer but with simple ingredients, including eggplant.
Features:
The aubergine is the fruit of Solanum melongena, a species belonging to the Solanaceae family native to India and cultivated for the first time in China. The main season is between June and October, but is now available throughout the year.
They are a source of soluble fiber that can help keep your blood cholesterol level under control. They also provide antioxidants, B vitamins (important for the proper functioning of metabolism) and potassium (mineral ally heart health).
Historical background
It seems to have been introduced first in Africa and then in Italy, today it is cultivated in many other tropical and subtropical areas of the world. The main eggplant producers are Italy, Turkey, Egypt, China and Japan.
Notes:
Eating eggplant with peel helps to take anthocyanins, molecules with anticancer, antiaging, anti-inflammatory and protective properties against neurodegenerative diseases.

Ingredients for 1 kg of dough:
500 g Special Bread and Pizza Molino dalla Giovanna
200 g water
150 g milk
10 g acacia honey
300 g biga
25 g fresh yeast 
60 g sunflower seed oil
8 g salt to taste
To prepare the chariot:
200 g Special Bread and Pizza Molino dalla Giovanna without lactose
2 g fresh yeast
210 g water
N.B.The chariot must be prepared the day before the course in order to rest 18 hours in the fridge.
Ingredients for 4 people:
360 g bread for sandwich in slices
2 yolks
5 dl milk
1 leek
500 g pumpkin with peel
150 g brie
1 eggplant
4 slices of bacon allowed
sesame seeds
2 bay leaves
extra virgin olive oil
salt up
4 berries of juniper
ground black pepper

Procedure:
Mix the honey in the water with the yeast and mix well to dissolve. In a mixer pour the mix and the chariot and start, then add the base made with yeast and then pour the milk.
After kneading for about two minutes, pour the oil and only in the end salt.
The dough will be well homogenous but sticky, then pour directly into the bread mold in the box after having well greased with butter and sprinkled with rice flour.
Wet the surface with the hand moistened with water.
Put to rise for 1 and a half hours/ two hours then bake in the oven for 190 eggs for 40 minutes, at the end, check the cooking by removing the lid, if ready remove the pan and let cool completely before cutting.
If it is still very clear, reinfornare high 10 minutes.
Pour the milk into a bowl with the crushed juniper berries and bay leaf, and leave to macerate for 20 minutes; then add the bread and let it soak for no more than 5 minutes, then drain, squeeze and transfer it into a bowl.
Add the yolks and mix with your hands, then cover with cling film and leave to rest in the refrigerator for 30 minutes.
Meanwhile, deprive the pumpkin of the outer rind and the seeds and filaments inside; wash and cut it first 3-4 cm thick slices, then sticks and finally cubes. Let them rest in a bowl with water until ready to use.
Trim the leek, remove the outer leaves and the darker green part, and wash; divide it in half lengthwise and slice thinly. Sauté it in a non-stick pan with 2 tablespoons of oil for 1-2 minutes, over low heat, then add 1 tablespoon of water, cook for 2 minutes, then add the pumpkin cubes and cook for about 15 minutes, adding more water if necessary. At the end, season to taste with salt and pepper, and let the preparation drain in a colander.
Meanwhile, deprive the eggplant of the small, peel it with the help of a potato peeler and slice it 3-4 mm thick; cut the slices first into strips and then diced and cook in a non-stick pan with 4 tablespoons of oil for 4-5 minutes. At the end, season with salt.
Lay two sheets of aluminium paper overlapping on the worktop and put half of the bread mixture on top, creating a rectangle with the dough; carefully level it, to bring it to the same thickness in each part, and arrange over the half of the pumpkin and the brie cut into slices and deprived of the crust. Using aluminum foil, create a roll tightly, also closing the ends; proceed in this way with the remaining ingredients, thus creating a total of 2 stuffed rolls, then arrange them on a baking sheet. Bake in a hot oven at 180 ºC for 20 minutes, then remove from the oven and leave to rest for 30 minutes; remove the aluminium foil and brush the rolls with raw oil. Pass them in sesame seeds and then cut them in half, getting 4 servings.
Place a slice of bacon on each individual plate and spread over the eggplant; lay a half of stuffed bread roll on top and serve.