Eggplant & Halloumi Gozleme

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Arrange the eggplant in a single layer on a rack set in a rimmed baking sheet. Sprinkle both sides with salt, then let stand for 15 minutes.

Step 2

Optional sauce- Meanwhile, in a small bowl, stir together the yogurt, lemon juice, cumin, ½ teaspoon salt and ¼ teaspoon black pepper.

Step 3

After the eggplant has been salted for 15 minutes, sprinkle both sides with the za’atar.

Step 4

In a 12-inch nonstick skillet over medium-high, heat ¼ cup oil until shimmering. Add half of the eggplant and cook until well browned on the bottom, about 4 to 5 minutes. Flip the slices and cook until the second sides are well browned, 4 to 5 minutes. Transfer to a paper towel–lined plate. Using ¼ cup of the remaining oil, cook the remaining eggplant in the same way. Wipe out and reserve the skillet.

Step 5

Divide the eggplant evenly among the tortillas, placing the slices across the center third and overlapping them if needed. Sprinkle the Peppadews onto the eggplant, then top with the mint, parsley and cheese. Fold the filling-free sides over the center, like a business letter, and press to seal.

Step 6

In the same skillet over medium, heat 1 tablespoon of the remaining oil until shimmering. Add 2 of the filled tortillas seam side down, and cook, flipping once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a wire rack. Using the remaining 1 tablespoon oil, cook the remaining tortillas in the same way. Serve with the yogurt sauce.

Step 7

Tip: Don’t skip the step of salting the eggplant. It’s not a technique we always employ when cooking eggplant, but here it’s worthwhile, as the salted eggplant absorbs less oil when it’s fried, so the gozleme filling doesn’t become greasy.