Eggplant and Halloumi Gozleme
- Makes4 servings
- Cook Time45 minutes
- 1
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.
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.
Step 1
Arrange the eggplant in a single layer on a rack set in a rimmed baking sheet. Sprinkle both sides with salt, then let stand for 15 minutes.
Meanwhile, in a small bowl, stir together the yogurt, lemon juice, cumin, ½ teaspoon salt and ¼ teaspoon black pepper. After the eggplant has been salted for 15 minutes, sprinkle both sides with the za’atar.
Step 2
In a 12-inch nonstick skillet over medium-high, heat ¼ cup oil until shimmering. Add half of the eggplant and cook until well browned on the bottom, about 4 to 5 minutes. Flip the slices and cook until the second sides are well browned, 4 to 5 minutes.
Transfer to a paper towel–lined plate. Using ¼ cup of the remaining oil, cook the remaining eggplant in the same way. Wipe out and reserve the skillet.
Step 3
Divide the eggplant evenly among the tortillas, placing the slices across the center third and overlapping them if needed. Sprinkle the Peppadews onto the eggplant, then top with the mint, parsley and cheese. Fold the filling-free sides over the center, like a business letter, and press to seal.
Step 4
In the same skillet over medium, heat 1 tablespoon of the remaining oil until shimmering. Add 2 of the filled tortillas seam side down, and cook, flipping once, until golden brown on both sides, 2 to 3 minutes per side.
Transfer to a wire rack. Using the remaining 1 tablespoon oil, cook the remaining tortillas in the same way. Serve with the yogurt sauce.
