Ingredients
• 1 1/4 cups warm water
• 7g sachet dried yeast
• 1 teaspoon caster sugar
• 2 3/4 cups plain flour
• 1 1/2 teaspoons salt
• 1/2 cup olive oil
• 1/2 small eggplant, cut into 1cm cubes
• 1/2 small brown onion, diced
• 2 garlic cloves, crushed
• 400g lean beef mince
• 100g baby spinach
• 1 teaspoon dried chilli flakes
• 100g feta, crumbled
• 2 teaspoons lemon juice
Method
1. Combine warm water, yeast and sugar in a jug. Whisk to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
2. Sift flour and salt into a bowl. Add yeast mixture and 1 tablespoon olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap and stand in a warm place for 30 minutes or until dough doubles in size.
3. Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Add eggplant. Cook, stirring, for 6 to 7 minutes or until eggplant is tender. Drain on paper towel. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring, for 6 to 8 minutes or until browned. Add spinach, chilli and reserved eggplant. Cook, stirring, for 2 minutes or until spinach has wilted and mince is cooked. Remove from heat. Stir through feta and lemon juice.
4. Divide dough into 4 equal portions. Roll 1 piece into a 32cm x 20cm rectangle. Place a quarter of the eggplant mixture over one half of rectangle. Brush opposite edge with water. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough and eggplant.
5. Heat a frying pan over medium heat. Brush one side of each gozleme with half the remaining oil. Cook for 3 minutes or until base is golden. Brush uncooked side using remaining oil. Turn over. Cook for 3 minutes or until golden and crisp. Transfer to a board. Cut each gozleme into 8 slices. Serve.
