Flat Bread filled with Eggplant meal (Patlicanli Gozleme)
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Lavash (Middle eastern), Roti (Indian), Tortilla (Mexican), Gozleme (Turkish)
All above is different versions of Flat Bread that filled with variety of fillings or consumed plain.
 Main ingredient of all is variety of flour (whole wheat, unbleached or corn), water and salt.
The difference with gozleme is, when the dough rolled in round shape, the filling spread on one half of the dough and the other half folded over. So it has a half moon shape.  This specialty food can be filled with minced meat, feta or kasseri cheese, or vegetables according to region or desire. 
 
Ingredients: 
For the dough:
For a family gathering I call at least 15 count gozleme (more or less depends on the size)
5 C flour
1 and ½ C liquid (could be all water or mixed with warm milk)
1 Tsp. salt
 
Eggplant filling:
 
5 small size eggplants (chopped in small pieces)
2 medium size yellow onion (chopped)
1 tomato (chopped in dice size)
1 chili pepper
1 Tsp. salt
1 Tsp. grounded peppercorn
1 Tsp. red-hot Chile pepper (if desired)
1 Tbsp. olive oil
 
Making the filling.
Heat the oil in a flat pan; add the onion and sauté until it gets translucent.
Add chopped eggplants and continue sautéing,
Add chopped tomato and chili pepper, sauté few more minutes.
Add salt and pepper, mix once,
Add 1/4 C water simmer until the excess juice evaporates.
 
Making the dough:
In a large glass pan gather the liquid (1:1 warm water and milk) or (plain warm water.), salt.
 Start adding flour little by little, mixing with silicon spoon.
 Eventually leave the spoon and start working on the dough with your bare hands.
In general (exact amount of the flour depends on type or origin of the flour) you will have a nonstick, soft dough after adding 5 C of flour. Knead it few minutes more.
Sprinkle some flour on the surface to knead more comfortable.
Break the dough into little bigger sizes than walnut. Keep all under kitchen towel for not to get dry.
Roll each small piece of the dough in 10 Inches (one round serving plate size) diameter with the help of flour. This will be thin dough and will need an extra care to work with.
Spread a spoon full of eggplant filling on one half and fold the other half.
Press the ends with your finger to seal the edges.
Transfer the gozleme on to flat heated and buttered pan.
Let one side start scorching (blistering). Then turn the other side. Both side fries within few minutes with out burning, so be careful and gentle with the dough.
Serve with sliced tomato; yogurt drink or any kind of drink goes along.
Enjoy
 
 9/16/2019
 Back to Red meat Page 

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