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Eggplant and Halloumi Gozleme

4 Servings

45 minutes

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To make traditional Turkish gozleme, a thin, unleavened flatbread called yufka is folded around a savory filling, then the bread is toasted on a sac, a round, griddle-like pan, until browned and lightly crisped. We use flour tortillas as our yufka, and after stuffing them, we toast them in a 12-inch nonstick skillet. With a fried eggplant and halloumi filling accented with tangy-sweet pickled peppers and a generous amount of fresh herbs, these gozleme are non-traditional but delicious. Inspired by lahmajoun, a meat-topped open-faced flatbread, we also created a version filled with warmly spiced ground beef; see recipe below. Halloumi is a semi-firm Cypriot cheese traditionally made from sheep and goat’s milk, though cow’s milk is now common. If you cannot find halloumi, Gruyère, though different in flavor, works well. We offer a yogurt sauce on the side that perfectly complements the dish.

4

Servings

Tip

Don’t skip the step of salting the eggplant. It’s not a technique we always employ when cooking eggplant, but here it’s worthwhile, as the salted eggplant absorbs less oil when it’s fried, so the gozleme filling doesn’t become greasy.

45 minutes

Ingredients

  • pounds Italian eggplant, trimmed and sliced into ½-inch rounds

  • Kosher salt and ground black pepper

Directions

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