Bagel Friday: Caper bagels

Usually when caper-meets-sandwich it is either on top of it or part of the filling. You’ll rarely, if ever, find it inside the bread part itself. Well here’s something different: chopped capers go into the bagel dough, dried tomatoes go into the cream cheese, and the eggplant pattie is baked instead of fried, making it less heavy and lighter in calories.

The capers that I used were the salted ones so they do need to be rinsed and squeezed dry before chopping them for the bagel dough. Instead of spelling out a lengthy recipe, I’m going to suggest that you take your favorite plain bagel recipe whether it be New York, Chicago or Montreal style, and for every 1½ cups flour, add 1 tablespoon of prepped capers. Making the dried tomato cream cheese is easy: finely chop dried toms and mix into cream cheese; season with ground black pepper. The eggplant patties (sliced just under 1/2-inch thick) need to be dipped in seasoned flour, beaten egg, and breadcrumb coating before baking at about 400°F until cooked through.

I ate one fresh out of the oven with just the eggplant pattie and tomato shmear, but I suggest thinly sliced sweet onions and shredded iceberg lettuce for added crunch and flavor.

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