1cupbreadcrumbs, or homemade breadcrumbs (our recipe)
½teaspoonpepper(freshly-cracked, or ground), (or more, to taste)
1teaspoonsalt(or more, to taste)
For the dough
1cupall-purpose flour
½teaspoonsalt
½teaspoonsugar (white, granulated)
½teaspoonbaking soda
¼cupvegetable oil
For the glaze
1tablespoonsoy milk
½teaspoonbrown sugar, or maple syrup
1tablespoonvegetable oil
Instructions
Preheat oven
Pre-heat oven to 250°F [120 °C].
Cutting eggplants
Cut the eggplant into halves.Separate the peel from the flesh. Scoop out the flesh, leaving as little as possible. Cut the flesh into small cubes.
Sautée vegetables
Heat the oil in a pot over very low heat. Add the onions and cook and stir until they become translucent. Add the garlic and cook and stir for a minute. Add the olives and capers, followed by the oregano and mix. Cook for a minute.
Stew eggplant flesh
Add the eggplant flesh (reserve the peels). Mix well. Cover and simmer over low heat for 10 minutes. Pour in the tomato sauce, mix well. Cover for another minute.
Finish the filling
Turn off the heat Add the chickpeas followed by the breadcrumbs. Mix well. Season it with 1 teaspoon of pepper and salt to taste.Let the filling cool down to room temperature.
Fill the eggplants
Fill the two peels with the filling and join together one on top of the other, being careful not to spill the filling.
To make the dough
Mix the flour, salt, sugar and baking soda. Add the soy milk and oil. Mix well. Lightly knead the dough until it is soft (about 1 minute).Let the dough rest for 10 minutes.
Make the glaze
Mix the oil, soy milk and syrup.
To assemble
Roll out the dough to about ⅛" thick (3 mm). Place the eggplant on top of the rolled-out dough (careful not to disturb the filling).Pull up the dough until it meets at the top. Smooth it out and use a finger wet in the glaze to seal it, cutting the excess dough as you go along.Poke some small holes on the crust on the side with the seam and turn over (the seam will be at the bottom).Roll out the remaining dough and, using a cookie cutter, cut out the decoration. Stick to the eggplant with a finger wet in the glaze. Place on a roasting tray with rack.
Bake
Brush the glaze over the eggplant, careful not to overdo it. Bake for about 10 minutes.Re-apply glaze (be very careful with hot surfaces!). Bake until the crust is light golden.Remove from the oven and let it cool for 2 minutes before serving.