• Cooking Time:
  • Servings: About 15 small gözleme
  • Preparation Time:


Gözleme are Turkish street food, thin pastries filled with different ingredients (spinach & cheese, minced meat, potatoes, etc…). They’re usually prepared with their special dough and baked on a griddle or in a heavy pan. So far as I’m concerned, I prefer the lighter version made with phyllo pastry and baked in the oven.


  • 1 250gr-package phyllo pastry (or yufka if you can find)
  • 1 kg aubergines (about 4-5)
  • 3 tablespoons lemon juice
  • 200gr crumbled feta
  • One small batch fresh mint (about 10gr), finely chopped
  • Cumin poudre
  • Salt & pepper
  • Some vegetable oil


  • Start by roasting your aubergines: put your oven in the grill setting. Lined a tray with aluminium, wash the aubergines and pop them on your tray. Roast about 30 minutes on each side.
  • Once roasted, remove the aubergines from the oven. Slit them lengthwise and scrape the inside into a sieve (careful, it’s PIPING hot!!). Pass a knife through to chop into small pieces and allow to drain for about 24hrs.
  • Preheat your oven at 200°C/392°F, and line a baking tray with parchment paper.
  • In a bowl, chop the aubergines. Add the lemon juice, mint, feta and cumin. Salt and pepper to taste.
  • Stack 2-3 phyllo (or yufka) sheets on top of each other, and slice into strips 5-6cm wide. Keep the rest of your phyllo in a damp cloth to keep it from drying out while you’re working.
  • Drop a few teaspoons of the aubergine mix onto one end of the phyllo strip, and fold into triangles and you would for a samosa.
  • Brush from oil on both side before putting them on your tray.
  • Bake for approximately 20 minutes on each side, or until golden.

Website Credit: http://www.deliciousistanbul.com/blog/2013/07/10/gozleme-with-smoked-eggplant-goat-cheese-and-mint/

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