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Spicy beef and eggplant gozleme recipe

Spicy beef and eggplant gozleme
Spicy beef and eggplant gozleme

Great for entertaining, these Turkish frying-pan pastries are so delicious and a little bit different.

To Prep 1:15
To Cook 0:45
INGREDIENTS 14
DIFFICULTY ADVANCED
SERVINGS 12

Ingredients

1 1/4 cups warm water
7g sachet dried yeast
1 teaspoon caster sugar
2 3/4 cups plain flour
1 1/2 teaspoons salt
1/2 cup olive oil
1/2 small eggplant, cut into 1cm cubes
1/2 small brown onion, diced
2 garlic cloves, crushed
400g lean beef mince
100g baby spinach
1 teaspoon dried chilli flakes
100g feta, crumbled
2 teaspoons lemon juice

Method

Step 1 Combine warm water, yeast and sugar in a jug. Whisk to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.

Step 2 Sift flour and salt into a bowl. Add yeast mixture and 1 tablespoon olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap and stand in a warm place for 30 minutes or until dough doubles in size.

Step 3 Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Add eggplant. Cook, stirring, for 6 to 7 minutes or until eggplant is tender. Drain on paper towel. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring, for 6 to 8 minutes or until browned. Add spinach, chilli and reserved eggplant. Cook, stirring, for 2 minutes or until spinach has wilted and mince is cooked. Remove from heat. Stir through feta and lemon juice.

Step 4 Divide dough into 4 equal portions. Roll 1 piece into a 32cm x 20cm rectangle. Place a quarter of the eggplant mixture over one half of rectangle. Brush opposite edge with water. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough and eggplant.

Step 5 Heat a frying pan over medium heat. Brush one side of each gozleme with half the remaining oil. Cook for 3 minutes or until base is golden. Brush uncooked side using remaining oil. Turn over. Cook for 3 minutes or until golden and crisp. Transfer to a board. Cut each gozleme into 8 slices. Serve.

Nutrition

Energy 1169kJ
Fat saturated 3.60g
Fat Total 14.20g
Carbohydrate sugars g
Carbohydrate Total 24.30g
Dietary Fibre 2.10g
Protein 12.30g
Cholesterol 23.00mg
Sodium 417.00mg

All nutrition values are per serve.

Super Food Ideas – February 2012 , Page 76
Recipe by Katrina Woodman

Photography by Cath Muscat 

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