German Blueberry Kuchen

• Preheat oven to 400˚F. Prick the eggplants with a fork in couple spots and place them on a parchment paper lined baking sheet. Bake for 35 to 45 minutes until the skin turns darker and shrinks. Check foot notes for grilling, broiling or stove top options.
• The eggplants should be cooked through completely in the center. To check, press the back of a fork on the eggplant. It should compress easily all the way into the center without any resistance.
• Cut through the eggplant skin and scoop out the soft cooked flesh and mash it with a fork and set aside.
• Chop the tomatoes into small pieces, discarding some seeds if you wish. See note below for peeled and deseeded tomatoes.
• Heat 2 tablespoons olive oil in a saucepan at medium setting. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, ⅓ teaspoon salt and cook until tomatoes are softened, stirring in between, about 15 to 20 minutes.
• Add the mashed eggplants and cilantro. Continue to cook over low heat for another 10 to 15 minutes, stirring occasionally, mashing it if needed, into a thick but slightly textured dip like consistency.
• Stir in lemon juice and salt. Adjust as per taste, let it cool and transfer to a bowl, cover and refrigerate it overnight before serving.
• Take the zaalouk from the refrigerator about 30 minutes before serving and let it come to room temperature. Drizzle with remaining olive oil. Garnish with cilantro and red pepper flakes if you prefer.
• Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at 400˚F, along with the tomatoes. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Drizzle olive oil and serve.

DOUGH PREPARTION

• Sprinkle the yeast over warm milk. Then scatter sugar on the top. Let it stand for about 10 to 15 minutes in a warm dark place, making sure that the yeast bubbles/foams up on the surface.
  
  
• Add olive oil or butter (melted and cooled), honey or sugar, 2 eggs, vanilla and then about 3½ cups of the flour, salt and mix lightly.
  
• Let stand for a few minutes for the flour to absorb the moisture. If using wheat bran and flaxseed meal, then add and mix into the dough.
  
• Next add about half cup of flour to make a soft dough. Knead well.
  
• If the dough is slightly sticky its okay. As the moisture will get absorbed later.
  
  
• It is very important to use as little flour as possible and not make the dough very dense.
  
• Allow the dough to rise and double in size. This is a rich dough so it may take time. The time may vary from 1 to 2 hours or more.
  
  

BLUEBERRY KUCHEN WITH STREUSEL

• Preheat oven to 425ºF (200ºC).
  
• When the yeast dough has doubled in size, punch it down and lightly dust it with flour.
  
• Transfer the dough to work surface and knead briefly. Roll the dough into a 15 x 11 inch rectangle. Using the help of a rolling pin transfer it to a parchment paper lined baking sheet.
  
  
• Let the dough rise once again for about 20 to 30 minutes until it looks a bit puffed up. Lightly brush olive oil or melted butter all over the dough.
  
• Take the fresh (rinsed and drained) or frozen (not thawed) blueberries in a large mixing bowl. Sprinkle corn starch over the berries and stir.
  
  
• Evenly spread the blueberries all over the dough. Next scatter the sugar and chopped dates (if using).
  
• Place the oats (healthier version), flour, sugar, butter and cinnamon in a food processer. Pulse a few times and process until the mixture is like coarse breadcrumbs. Sprinkle this topping all over the dough followed by the sliced almonds.
  
  
• Bake for 25 minutes until the bread is nicely browned on the edges and blueberry juices are bubbling on the top.
  
  
• Remove from the oven and allow to cool well before cutting the blueberry bread.