Eggplant and Herbal Rolls

For the dough: Pour flour in a large bowl and make a well in the middle. Crumble yeast and dissolve sugar in 100 ml (approximately 3 1/3 ounces) lukewarm water. Pour mixture into the well and from the edge stir in some flour to make a thin paste. Cover bowl with a kitchen towel and let the dough rise for 15 minutes in a warm place.

Combine dough with a further 150 ml (approximately 5 ounces) of water, remaining flour and salt, then knead with the dough hook of an electric hand mixer for 5-6 minutes until a shiny and elastic dough is formed. If necessary add some flour or lukewarm water. Cover dough and let rest 45 minutes in a warm place.

Preheat oven to 180°C (approximately 350°F).

For the pesto: Rinse the herbs and shake dry. Pluck leaves and puree with olive oil, Parmesan, peeled garlic and pine nuts. Season with salt and pepper.

For the eggplant: Rinse the eggplant, brush, slice lengthwise into thick slices into 1/2 cm (approximately 3/16 inch), sprinkle with salt and soak for about 10 minutes in water. Pat dry with a paper towel. Then fry in olive oil on each side for 2 minutes. Remove and place on paper towel to absorb any excess oil.

Knead dough again well and divide into two portions. Roll out portions on a floured surface to about 1 cm (approximately 3/8 inch) thick rectangles and sprinkle evenly with pesto. Arrange eggplant slices on top and roll up dough sheets. Cut dough rolls into 2 cm (approximately 3/4 inch) thick slices. Place closely next to each other with the cut side up on a greased baking sheet. Cover and let rise another 20 minutes.