LAMB MINCE AND EGGPLANT GOZLEME

Preparation time 15 mins plus 30 mins resting and cooling

Cooking time 50 mins

Makes 4 2 Tbsp extra virgin olive oil, plus

extra 1 Tbsp

11/2 cups diced eggplant

1 brown onion, diced

3 cloves garlic, crushed 400g lamb mince

11/2 tsp ground cumin

1 tsp sumac

2 tsp dried oregano

1 large truss tomato, chopped 100g Greek feta, crumbled

2 cups grated mozzarella cheese 4 cups silverbeet, finely shredded Sea-salt flakes and freshly ground

black pepper, to season

DOUGH

450g self-raising flour, sifted,

plus extra, for dusting 450g plain full-fat Greek yoghurt 1 tsp baking powder

1 tsp sea-salt flakes

2 Tbsp extra virgin olive oil

GREEK SALAD

2 truss tomatoes, quartered 1 Lebanese cucumber, chopped

1/2 small red onion, sliced 100g Greek feta, cut into chunks 2 Tbsp lemon juice

1 Tbsp extra virgin olive oil

1/2 tsp dried oregano

STEP 1 To make Dough, mix all ingredients using a spoon in a large bowl until shaggy. Use clean hands to tip dough onto clean bench dusted with flour, knead for about 1-2 minutes until mixture just comes together. Put dough back into bowl, cover with a plate and allow to rest for 15 minutes. Dough should be smooth and soft when poked.

STEP 2 Heat oil in a large frying pan on high heat. Cook eggplant, stirring, for 8 minutes or until soft. Add onion and garlic, and cook for 3 minutes or until softened. Add mince, cumin, sumac, oregano and tomato. Cook, stirring, for 5 minutes until cooked. Transfer to a bowl, set aside to cool slightly for 15 minutes. Drain any excess liquid from mixture. Stir through feta. STEP 3 Divide dough into 4. Roll out each piece to a 24cm circle. Spread 1/4 of the mince mixture over half of dough. Top with mozzarella, then silverbeet. Fold over dough to form a half-moon shape, use your fingers to push down edges to seal. Transfer to a board and cover with a clean tea towel, repeat with remaining dough and mixture. Season.

STEP 4 Heat extra oil in a large frying pan on medium heat. Cook gozleme in batches for 3-4 minutes each side or until golden and crispy. Meanwhile, combine Greek salad ingredients in a medium bowl. Serve gozleme with salad.