Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, February 03, 2012

Pogaca Filled with Eggplant

(Patlıcanlı Poğaça)

Pogaca Filled with Eggplant
Dough Ingredients:
1/2 cup extra virgin olive oil
1/4 cup water
1 tsp wine vinegar
~1 1/2 cup flour, all purpose
1 pinch salt

1 large eggplant, roasted, peeled, chopped
2 dried tomato, in oil, chopped
1/4 cup Turkish Kashar or Asiago cheese, grated
1/4 cup feta cheese, crumbled
1 egg yolk
1 pinch red pepper

1 egg yolk

Place all the main ingredients in a deep plastic bowl. Mix well using your hand. Cover and leave in the fridge for about 2 hours.

Meanwhile prepare the filling. Mix them all. Take a small piece of dough (about the size of a plum), make a little hole in it and then put 1 tbsp of the filling inside. Close it up, giving it a half-moon shape.

Preheat the oven to 375 F (190 C). Place the pieces on a baking tray. Then brush each pogaca with egg yolk for glazing. Bake for about 40 minutes.

You can have the Pogaca Filled with Eggplant with Turkish Tea in the morning or afternoon:)

10 Pogaca Filled with Eggplant.



At 12:14 PM, Anonymous Anonymous said...

Never thought about Eggplant and Pogaca but looks delicious. Will give it a try but I don't know if bread dough will work out fine for this recipe?

At 2:18 PM, Blogger Binnur said...

I am not sure, you should give it a try:)

At 10:40 PM, Anonymous Anonymous said...

I noticed this pogaca dough is very different from one you posted in 2005. Do you change the dough depending on the filling?
Yabanci Gelin trying to please her Efe

At 12:15 PM, Blogger Binnur said...

Hi Yabanci Gelin,
I've posted a total of 3 different pogaca doughs (except with the yeast). The second one is Black Olive-Feta Cheese Pogaca. There are a lot of varieties of pogaca dough in Turkish cuisine. I have selected three of them for now:)


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