Cheese and Eggplant Stuffed Pie

Name: Cheese and Eggplant Stuffed Pie
Yield: 12
Ingredients: 15 g active dry yeast (1 tablet); 2 eggs; 1 cup milk; 1/3 cup vegetable oil; To taste salt; 1 tablespoon butter, softened; 3 1/2 cups all-purpose flour; Stuffing; 2 tablespoons olive oil; Diced small onion; Cubed small eggplant; Cubed small tomatoes; Taste salsa, oregano, salt, and pepper; 200 g white cheese, cubed; 1 egg yolk for brushing; Parmesan cheese, grated, for sprinkling

1
15 g active dry yeast (1 tablet)
2
2 eggs
3
1 cup milk
4
1/3 cup vegetable oil
5
To taste salt
6
1 tablespoon butter, softened
7
3 1/2 cups all-purpose flour
8
Stuffing
9
2 tablespoons olive oil
10
Diced small onion
11
Cubed small eggplant
12
Cubed small tomatoes
13
Taste salsa, oregano, salt, and pepper
14
200 g white cheese, cubed
15
1 egg yolk for brushing
16
Parmesan cheese, grated, for sprinkling

Ingredients

1
15 g active dry yeast (1 tablet)
2
2 eggs
3
1 cup milk
4
1/3 cup vegetable oil
5
To taste salt
6
1 tablespoon butter, softened
7
3 1/2 cups all-purpose flour
8
Stuffing
9
2 tablespoons olive oil
10
Diced small onion
11
Cubed small eggplant
12
Cubed small tomatoes
13
Taste salsa, oregano, salt, and pepper
14
200 g white cheese, cubed
15
1 egg yolk for brushing
16
Parmesan cheese, grated, for sprinkling

Directions

1
Dough
2
Mix in a blender yeast, eggs, milk, oil, salt, and butter
3
Place the mixture in a bowl and add flour until it forms a sticky dough
4
Cover and let rest at room temperature until doubled in volume
5
Stuffing
6
Heat olive oil in a pan and sauté onion, eggplant, and tomatoes
7
Add salsa to taste, then season with oregano, salt, and pepper
8
Let cool and mix in cheese
9
Open the dough on a floured surface, forming a rectangle
10
Spread the stuffing, shape into a pie, cut slits, place in a baking dish, brush with egg yolk, sprinkle Parmesan cheese, and bake at 400°F for 30 minutes or until golden.