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🍽️ Crispy Cheese and Eggplant Tartlets

449 kcal · 30 min · 4 servings

Ingredients

• 150 g eggplants
• salt
• 8 tbsp olive oil
• 180 g yufka pastry
• 150 g feta
• 1 tsp dried oregano
• 1 tsp dried thyme
• 0.5 tsp dried rosemary
• 1 dried chili pepper
• pepper (from the mill)
• 1 tbsp lemon juice

Instructions

1. 1. Turn on the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Cut the eggplant into small cubes of about one centimeter in size.
3. 3. Sprinkle the eggplant cubes with salt.
4. 4. Lightly brush four small, ovenproof molds with a diameter of about eight centimeters with oil.
5. 5. Divide the yufka pastry into twelve roughly equal squares (each about 12 by 12 centimeters).
6. 6. Brush each dough square thinly with a little oil.
7. 7. Fold the soaked dough pieces together.
8. 8. Place three folded dough layers on top of each other into each prepared mold.
9. 9. Crumble the cheese into coarse pieces.
10. 10. Mix the cheese with oregano, thyme, rosemary, and the crumbled chili.
11. 11. Season the cheese mixture carefully with salt, pepper, and lemon juice.
12. 12. Pat the eggplant cubes dry with a kitchen towel.
13. 13. Fill the eggplant cubes into the pastry shells.
14. 14. Distribute the cheese mixture evenly over the eggplants.
15. 15. Bake the tartlets in the preheated oven for 15 to 20 minutes.
16. 16. Remove the tartlets when the pastry is baked golden brown.

Nutrition per serving

• kcal: 449
• Protein: 12 g · Fett/Fat: 30 g · Carbs: 33 g