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Pogaca with Aubergine Filling

Pogaca with Aubergine Filling


For the dough:
225gr of plain Flour
60ml of Water
120ml of Extra Virgin Olive Oil
1 teaspoon Wine Vinegar
Pinch of Salt
For the filling:
1 large roasted, peeled and diced Aubergine
28gr crumbled Feta Cheese
28gr grated Turkish Asiago or Kaşar Cheese
2 chopped sun-dried Tomatoes in oil
1 Egg Yolk
¼ teaspoon of Paprika
Pinch of Salt
Pinch of Pepper
To glaze: 1 Egg Yolk

How to prepare

This recipe makes approx. 10 servings
Pre-heat the oven to 190˚C.
In a deep bowl use your hands to blend together the dough ingredients, knead well, cover and place in the fridge for 2 hours.
In the meantime combine the filling ingredients.
Break off a piece of dough the size of a plum and make a small indentation in the centre.
Place a tablespoon of the filling inside, seal it and form into a half-moon shape.
Put all the dough pieces on a baking tray, brush them with egg yolk and bake for 40 minutes.
The Turkish name for this dish is Patlicanli Pogaca

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