Eggplant gözleme: a griddle-cooked flatbread with a generous pepper filling
A recipe for eggplant gözleme updated in September 2026 on Nefis Yemek Tarifleri caught my eye. It was shared by a user called mutfaktutkunu0. It serves 4 to 6, takes about 35 minutes to prepare and 25 minutes to cook, and is made on a sač, the convex Turkish griddle.
The filling needs 3 large eggplants, 1 large onion, 1 clove of garlic, 3 green peppers and 2 kapya peppers. The onion, garlic and peppers are fried in half a cup of olive oil, then the cubed eggplant goes in and cooks covered until soft. Seasoned with salt, paprika, red pepper flakes and black pepper, the filling is taken off the heat and left to cool in a separate bowl. I think this detail matters: a hot filling tears the dough when you roll it out, so cooling it is the trick.
For the dough, 4 cups of flour, 1 teaspoon of salt and enough lukewarm water to make a medium-firm dough are all you need. The dough rests for 15 minutes, then is divided into mandarin-sized pieces. Each piece is rolled thin, the filling goes in the middle, the edges are dampened and sealed, and the excess dough is trimmed. The gözleme are cooked on both sides on the sač and served brushed with butter.
The ingredient list is short, but the result looks like a true classic of the family table. It is a good idea to try at the end of eggplant season, and I especially liked the finishing touch of butter.
Source: Nefis Yemek Tarifleri
The filling needs 3 large eggplants, 1 large onion, 1 clove of garlic, 3 green peppers and 2 kapya peppers. The onion, garlic and peppers are fried in half a cup of olive oil, then the cubed eggplant goes in and cooks covered until soft. Seasoned with salt, paprika, red pepper flakes and black pepper, the filling is taken off the heat and left to cool in a separate bowl. I think this detail matters: a hot filling tears the dough when you roll it out, so cooling it is the trick.
For the dough, 4 cups of flour, 1 teaspoon of salt and enough lukewarm water to make a medium-firm dough are all you need. The dough rests for 15 minutes, then is divided into mandarin-sized pieces. Each piece is rolled thin, the filling goes in the middle, the edges are dampened and sealed, and the excess dough is trimmed. The gözleme are cooked on both sides on the sač and served brushed with butter.
The ingredient list is short, but the result looks like a true classic of the family table. It is a good idea to try at the end of eggplant season, and I especially liked the finishing touch of butter.
Source: Nefis Yemek Tarifleri
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