Cheese Eggplant Tartlets

Ingredients

• 150 g eggplants
• Salt
• 8 tbsp olive oil
• 180 g yufka dough
• 150 g feta cheese
• 1 tsp Dried oregano
• 1 tsp dried thyme
• 0.5 tsp dried rosemary
• 1 dried chili pepper
• black pepper (freshly ground)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Dice the eggplant into about 1 cm cubes and sprinkle with salt. Lightly oil four oven‑proof molds, each about 8 cm in diameter. Cut the yufka dough into 12 roughly equal pieces (about 12x12 cm). Brush each sheet lightly with oil and stack three sheets together, folding them, then place them into the molds.

2. 2.

   Crush the cheese coarsely and mix it with oregano, thyme, rosemary, and the crushed chili pepper. Add salt, pepper, and lemon juice gently. Pat the eggplant cubes dry and fill the dough shells. Sprinkle the cheese mixture over the top and bake in the oven for 15–20 minutes until the dough turns golden brown.