Pogaca Filled with Eggplant

(Patlıcanlı Poğaça)

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

Filling:
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
Salt
Pepper

Glaze:
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.