Gozleme with Roasted Aubergine Filling
For the dough:
150gr of Flour
110ml of Spring Water (room temperature)
½ teaspoon of Salt
For the filling:
1 medium roasted and peeled Aubergine
28gr of grated Mozzarella or Kaşar Cheese
1 tablespoon Olive Oil
¼ teaspoon of milled Black Pepper
Pinch of Salt
To glaze: 1 tablespoon of melted Butter
How to prepare
This recipe makes 2 servings.
Combine all the filling ingredients in a bowl.
Add the flour and salt in another bowl, slowly add the water and knead.
Lightly flour the counter, place the dough and knead well for about 10 minutes until smooth.
Cover the dough with damp kitchen paper and let it rest for 15 minutes.
Cut the dough with a knife into 4 equal pieces
Roll each piece out to a diameter or 25cm and spread the filling equally in the centre.
Fold the left then right sides covering the filling, then fold over the top and bottom sides.
Heat a non-stick pan on medium and cook one side until brown spots appear on it.
Turn it over and brush with butter.
Once cooked brush the other side with butter and serve while still warm.